This white chocolate raspberry mousse combines some of my favorite flavors and techniques. In addition to a berry puree, ...

MEANWHILE, MAKE THE MOUSSE In a small bowl ... Add the gelatin and white chocolate and stir until melted. Strain the custard into a medium metal bowl set in a bowl of ice water and cool to ...

8. Spread the chocolate mousse evenly over the chocolate cake layer. Put in the fridge while you prepare the white chocolate mousse layer. 9. In a small bowl, soften 1 teaspoon unflavored gelatin ...

Put all ingredients together in a pot and cook on medium heat until reduced by half. Put in blender and purée until smooth and thick. Cool down sauce.

The recipe calls for two types of white chocolate. The first, used in the mousse, is “real” white chocolate – often labelled as couverture. It’s made with cocoa butter and the packaging ...

Add gelatin to the mixture along with melted white chocolate. Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze ...

solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate.

Fold into the chocolate and egg white mixture. Spoon the mousse into a disposable piping bag and pipe into the cake lined rings, until the mousse comes three-quarters of the way up the sponge.

This delicious white chocolate mouse recipe is sumptuously creamy, with a mixture of flavours that your tastebuds will love. This mousse is a perfect contrast between the sweet, creamy character ...

(optional) Make the White Chocolate Mousse Filling: Melt the chopped white chocolate in the microwave for 60 seconds. Stir at ...