Monday, September 7, 2009

Four-minute White Chocolate Mousse with Fresh Raspberry Sauce

Our friends Rachel & AJ love watching all of Gordon Ramsay's shows. Naturally, when we were trying to decide on a dessert for our Greek Feast this weekend, they immediately thought of him. OK, so white chocolate mousse may not be a Greek recipe, but who doesn't love chocolate mousse?

The 4-minute mousse turned out to be more of an 60-minute mousse. Here is what we've learned:
1. Use real egg whites- Instead of using real egg whites, we decided to use the "liquid egg whites" (think EggBeaters), and it didn't stiffen. At all. After countless minutes of whipping with a stand mixer, Rachel added 2 large (real) egg whites, and it finally started to stiffen.

2. Get/borrow a handheld mixer: After you melt the chocolate in the warmed cream, the recipe calls for whipping in a bowl on top of an ice bath. I didn't have a handheld mixer, so we just immediately put it in the stand mixer, and it didn't "set/stiffen"- at all. So then we decided to cool it down by freezing it and then whipping it. Yeah- that didn't work either.

Had we followed the necessary steps, we are confident that it could have been done in 4-minutes (well, maybe 10 minutes) as the recipe stated. Lessons learned!

Despite our adaptations, the end result was fantastic! It was light and creamy, and so tasty! The raspberry sauce was phenomenal as well- it tasted like real raspberries (and not some fake, sugary sauce). We will most definitely make this again.

White Chocolate Mousse
100g dark chocolate (70% cocoa solids) (Used 4-oz white chocolate)
300ml double cream (1-1/4 cup heavy whipping cream)
2 Tbsp Amaretto or other liquor (optional) (Used Triple Sec)
1 large egg white
50g caster sugar (2-oz caster sugar)*
Handful of amaretti biscuits, to garnish (Didn't use)
White or dark chocolate shavings, to garnish (Didn't use)

Fresh Raspberry Sauce
1 package fresh raspberries
2 Tbsp white sugar
2 Tbsp orange liquor (Triple Sec)

White Chocolate Mousse
1. Break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
2. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using. Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
3. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
4. Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with chocolate shavings, if you like. Serve immediately or chill for up to two days.

Fresh Raspberry Sauce
1. Process berries in a blender or food processor until smooth.
2. Strain mixture into a small bowl, and discard seeds.
3. Add the sugar and liqueur, and stir until sugar dissolves.
Makes 1 cup of sauce.

Serves 4.

* Here is a quick method of making caster sugar from granulated sugar!

Source: Mousse recipe adapted from Gordon Ramsay, Raspberry sauce adapted from AllRecipes


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