Milk Or White Chocolate Mousse

Dessert

Milk Or White Chocolate Mousse

Name: Milk Or White Chocolate Mousse
Prep time: 20 min
Cook time: 5 min
Total time: 145 min
Yield: 6 servings
Cuisine: World
Ingredients: 8 ounces milk or white chocolate, finely chopped; 3 tablespoons liquor, liqueur, or water; 1 ¼ cups heavy cream; 1 (Fresh raspberries or Fresh Berry Coulis using raspberries)

Cuisine:World

Course:Dessert

20m prep 5m cook 2h ready

6 servings Using whipped cream instead of eggs highlights the flavors of these lighter chocolates. Because white and milk chocolate are much more prone to overheating and seizing up during melting than bittersweet chocolate, be vigilant and make sure the water never simmers.

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Ingredients

Servings:

½× 1× 1½× 2× 3×

Units:

As Written US Metric

8 ounces milk or white chocolate, finely chopped
3 tablespoons liquor, liqueur, or water
1 ¼ cups heavy cream
1 (Fresh raspberries or Fresh Berry Coulis using raspberries) (opens in new tab)
- 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed
- 3 tablespoons sugar, or more to taste
- 2 teaspoons strained lemon juice, or more to taste
Sub-recipe steps
1. Puree in a blender or food processor: 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed; 3 tablespoons sugar, or more to taste; 2 teaspoons strained lemon juice, or more to taste
2. Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl. Press firmly, and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste any of the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped-together seeds. Taste the pulp, then stir in a little more sugar or lemon juice, if needed. Serve, at room temperature or chilled. Cover and refrigerate for up to 3 days.

Let's Cook

Step 1.

Heat a saucepan of water until the water is steaming, not simmering. Combine in a medium heatproof bowl: 8 ounces milk or white chocolate, finely chopped; 3 tablespoons liquor, liqueur, or water
Step 2.

Remove the saucepan from the heat, place the bowl of chocolate over the steaming water, and stir until the chocolate is completely melted. If needed, set the pan back on the heat to reheat the water. Depending on the chocolate, it may be very thick and pasty after melting. If so, stir in hot water a teaspoon at a time until the chocolate flows smoothly from a spoon held above the bowl. Set aside. Beat in a large bowl, or in a stand mixer with the whisk attachment, until soft peaks form: 1 ¼ cups heavy cream
Step 3.

Fold one-third of the whipped cream into the chocolate, then fold the chocolate into the remaining whipped cream. Divide the mousse among 6 ramekins or custard cups and refrigerate for at least 2 hours or for up to 24 hours. Alternatively, layer the mousse in glasses with: (Fresh raspberries or Fresh Berry Coulis using raspberries)
Step 4.

then refrigerate. Or simply serve the chilled mousse with the berries or coulis.

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