Recipe: White chocolate mousse
- 2 cups of whipping cream
- 1 tablespoon of granulated sugar
- 4 ounces of white chocolate
- 2 egg whites
- 1 pomegranate, seeded
- 6 ginger snaps cookies
1 Take a cold stainless steel bowl and pour in the cold whipping cream. Both should be very cold to make the whipping process easier. Using a hand mixer, whip the cream for 2-3 minutes. Add the granulated sugar and whip again until the cream forms soft velvety peaks. Place in the fridge.
2 Melt the chocolate in a double boiler. Leave to cool while you preapre the egg whites.
3 Beat the egg whites, with a pinch of salt, until they form stiff peaks. Gently fold the egg whites into the whipped cream and add the cooled white chocolate. Take your glass serving bowls to start building the dessert. Add a small spoonful of pomegranate seeds at the bottom of each bowl, top with few ginger snaps pieces and top with a generous ladle of the whipped cream mixture. Add another layer of pomegranate seeds and ginger snaps.
Tip: If preparing in advance, leave the whipped cream and egg mixture in a separate bowl and assemble right before serving. Leave the ginger snaps outside of the fridge so they don't become soggy.
For more recipes from Jennifer Bartoli, visit Chocolate Shavings.