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So, you've filled up your guests with a heavy-duty Italian feast, now what?
How about a light and airy White Chocolate Mousse?
New Italian Recipes Presents
White Chocolate Mousse
(From Glorious
Italian Cooking
by Nick Stellino)
Cookbooks By Nick:
Cucina Amore
Family Kitchen
Mousse di Cioccolatto
Bianco
Ingredients:
1 envelope unflavored gelatin
2 T cold water
8 ounces good quality white chocolate (you can usually find this in the
baking section of your grocery. Or, even better, use a really great white
chocolate such as Ghirardelli).
3 cups whipping cream
3 T sugar
2 t almond extract
Fresh mint sprigs for garnish
Preparation:
Put gelatin powder and cold water in a small dish and let sit for 10 minutes
to soften.
Melt chocolate
and ½ cup of the whipping cream in the top of a double boiler, stirring all
the time. Stir in the softened gelatin, mixing well, then transfer the
mixture to a large bowl to cool until just warm, about 10 minutes. Don’t let
it sit too long or the chocolate /gelatin mixture will become too firm.
Chill a large
bowl and a whisk or mixer beaters in the freezer for 30 minutes before you
are going to whip the cream. Whip the remaining cream in the bowl with the
whisk or electric mixer for 2 minutes. Gradually add the sugar and the
almond extract, and continue beating until the beater leaves soft traces on
the surface and the cream holds its shape when lifted with the beater, about
2-3 minutes.
Stir ¼ of the
whipped cream into the chocolate mixture to lighten it. Then fold in the
remaining cream, 1/3 at a time, being careful no to over blend. Spoon the
mousse into individual dessert bowls and chill for at least 1 hour before
serving. To serve, decorate each serving with a sprig of mint.
This Mousse is perfect for that rich meal like lasagna, spaghetti, and
the like. Your guests will love it!
Buon appetito
always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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