White Chocolate Mousse with Dark Chocolate Sauce

Categories: None
Yield: 4 servings

8 oz Imported white chocolate;
-(such as Lindt), chopped
1 c Chilled whipping cream; plus
6 tb Chilled whipping cream
4 tb Light corn syrup
3 oz Bittersweet; (not
-unsweetened) or semisweet
-chocolate, chopped
Fresh mint sprigs;
-(optional)

For a nice touch, fold fresh raspberries into the mousse and garnish it
with additional berries.

Source: Bon Appetit, November 1993

Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small
saucepan over low heat until chocolate is melted and smooth. Pour into
medium bowl; cool to barely lukewarm. Using electric mixer, beat 3/4 cup
cream in medium bowl to medium-firm peaks. Fold cream into white chocolate
mixture in 2 batches. Divide mousse among 4 custard cups. Cover and
refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.)

Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup
to simmer in heavy small saucepan over high heat. Reduce heat to low; add
bittersweet chocolate and stir until melted and smooth. Cool to room
temperature. Spoon enough sauce over each mousse to cover completely.
Garnish with mint, if desired.

Posted to JEWISH-FOOD digest by "Deborah Altman" on
Aug 3, 1998,
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