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Palace White Chocolate Mousse

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Submitted by bgillion

White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.

YIELD

6 servings

PREP

4 hrs

COOK

15 min

READY

4 hrs

This is restaurant-caliber mousse. A full pound of imported white chocolate melts into a hot Italian meringue, made by streaming sugar syrup cooked to hard-ball stage into whipped egg whites. That meringue base gives the mousse structure and a silky lightness that a simple melt-and-fold approach can’t match.

The technique matters here. The sugar syrup needs to hit exactly 225F before it gets drizzled into the soft-peaked egg whites. Too cool and it won’t stabilize the whites. Too hot and you’ll cook the eggs into sugary scramble. The chocolate pieces go in while the meringue is still warm enough to partially melt them, creating a smooth, creamy base that cools to lukewarm before the whipped cream gets folded in.

The strawberry sauce is pure simplicity: fresh berries pureed with a splash of kirsch (cherry brandy), a touch of sugar, and a pinch of salt. It pools on the plate beneath the mousse, and that tart berry contrast against the sweet, vanilla-rich white chocolate is what makes each spoonful work.

Chef Tips

  • Use imported white chocolate with real cocoa butter, not the waxy confectionery coating. The cocoa butter is what gives real white chocolate its melt and flavor.
  • Egg whites must be at room temperature to whip properly. Cold whites don’t reach full volume.
  • Fold the whipped cream in gently with a spatula. Stirring deflates the air you just whipped in and the mousse goes flat.
  • Chill for the full 4 hours. The mousse needs time to set firm enough to hold its shape on the plate.

Variations

  • Serve in individual ramekins or martini glasses for a more modern presentation.
  • Swap the strawberry sauce for a raspberry puree spiked with framboise.
  • Top with shaved dark chocolate curls for a dramatic color contrast.

Ingredients

¼ 113.4
POUND G SUGAR
cubes
¼ 59
CUP ML WATER
½ 118
CUP ML EGG WHITE
room temperature
1 453.6
POUND G WHITE CHOCOLATE
imported, cut into very small cubes
2 473
CUPS ML HEAVY WHIPPING CREAM
well chilled
1
X MINT LEAVES
to taste *
Strawberry sauce
2 946
PINTS ML STRAWBERRIES
washed and hulled *
2 30
TABLESPOONS ML KIRSCH (CHERRY BRANDY)
imported *
1 15
TABLESPOON ML SUGAR
1 1
PINCH PINCH SALT *

Directions

Combine sugar cubes and water in saucepan and bring to boil, stirring or shaking pan occasionally until sugar melts.

Cook without stirring until syrup reaches hard ball stage (225 degrees F on candy thermometer).

Whip egg whites to form soft peaks, then reduce speed of mixer and slowly add syrup.

Beat in chocolate pieces (they will melt partially).

Cool to lukewarm.

Whip cream until stiff and fold into mousse.

Chill for at least 4 hours.

To serve, place Strawberry Sauce on chilled dessert plate (or in a tuile cup), then top with mousse.

Garnish with 1 or 2 mint leaves and pass remaining sauce separately.

Strawberry Sauce: Purée strawberries.

Stir in remaining ingredients.

Cover and chill thoroughly.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 773 62% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 33g 165%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 133mg 6%
Total Carbohydrate 23g 23%
Dietary Fiber 0g 1%
Sugars g
Protein 17g
Vitamin A 25% Vitamin C 2%
Calcium 21% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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