Winter White Chocolate Raspberry Mousse Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
Ingredients
- 1 C. white chocolate chips or chopped white chocolate pieces
- 2 large egg yolks
- 2 Tbsp. granulated sugar
- 1 ¼ C. heavy cream, divided
- ¼ tsp. mint extract
- ½ C. Polaner® Verry Berry Raspberry Fruit Spread
- Fresh raspberries and mint for garnish, if desired
Directions
- Place the white chocolate in a medium glass or metal bowl; set aside.
- In a small bowl, whisk the egg yolks and sugar until creamy and pale yellow (about 2-3 minutes).
- In a small saucepan, heat ½ cup of the heavy cream over medium low heat until it just begins to simmer.
- Remove from the heat and very slowly pour the cream into the egg yolk mixture while whisking.
- Return the mixture to the saucepan and cook over medium low heat, stirring constantly, until the mixture coats the back of a wooden spoon (about 3 minutes). Do not overcook.
- Pour into a bowl, cover and refrigerate for 1 hour or until cooled.
- When the mixture is cooled, place the remaining ¾ cup heavy cream in the bowl of a mixer and whip on high speed until stiff peaks form.
- Spoon half of the whipped cream into the cooled white chocolate and fold it in.
- Fold in the remaining half of the whipped cream.
- Spoon half of the mousse into four serving dishes.
- Place the fruit spread in a microwave-safe dish and microwave for 20 seconds; stir well.
- Pour 2 tablespoons of warm fruit spread onto the top of each dessert dish then top each with the remaining mousse.
- Garnish with fresh berries and mint, if desired.
Tips
If the white chocolate mixture gets too firm, use a hand mixer to make it creamy enough to fold in the whipped cream.
