This recipe for white chocolate mousse really came out great. Once before we used a white chocolate ganache to frost a white butter cake and this came out even better. Usually for chocolate tortes we use a 1 to 1 ratio of dark chocolate and heavy cream, but when using white chocolate we have discovered that you need less cream, or the ganache will never set properly. Method Ganache - heat up 1.5 deciliters (~ 5 fluid ounces) of heavy cream to a scald, but watch the cream carefully, it can easily boil over. Pour the hot cream over the white chocolate (~ 7 ounces). Let it sit for a few minutes and then stir to combine. At first it will seem liquidy, but as you stir the ganache will thicken. Place in a shallow pan in the fridge for a while until it is fully chilled. Once the ganache is fully chilled place it in a mixer or whip by hand until it doubles in volume, about 5 - 6 minutes. Whip the 1 cup of cream with or without sugar, it is your choice. Serving In a cocktail glass, or wine glass layer the whipped ganache and cream and serve with fruit.
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