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Add a photoServings: 8
Ingredients
- 8 ounces imported white chocolate, minced
- 1 3/4 c. whipping cream
- 4 Tbsp. light corn syrup
- 3 ounces semisweet chocolate (or possibly bittersweet), minced
Directions
- Stir white chocolate, 1/4 c. cream and 2 Tbsp. syrup in saucepan over very low heat till chocolate is melted and smooth.
- Pour into a bowl and allow to cold to lukewarm.
- Beat 3/4 c. cream with electric mixer to hard peaks.
- Fold cream into the white chocolate mix in 2 batches.
- Divide mousse among 4 custard c..
- Cover and chill till hard, about 4 hrs.
- Can be prepared up to 2 days ahead.
- Bring remaining 6 Tbsp. cream and remaining 2 Tbsp. corn syrup to simmer in heavy saucepan over high heat.
- Reduce heat to low, add in bittersweet or possibly semi-sweet chocolate and stir till melted and smooth.
- Cold to room temperature. Spoon sufficient sauce over each mousse to cover completely.
- Garnish with mint leaves, chocolate leaves, or possibly chocolate curls, if you like. Or possibly serve with berries, such as rasberries or possibly strawberries.
- Serve with a dollop of chocolate whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 8 servings | |
| Calories 328 | |
| Calories from Fat 212 | 65% |
| Total Fat 24.39g | 30% |
| Saturated Fat 14.99g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 45mg | 2% |
| Potassium 189mg | 5% |
| Total Carbs 29.15g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 19.8g | 13% |
| Protein 3.57g | 6% |
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