Beer makes batters better, meat more tender, and sauces more flavorful.
White Chocolate Mousse/Ganache
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- #33230
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
6 ounces white chocolate (Lindt is a good one)
2 cups double cream or heavy cream
directions
Refrigerate the mixing bowl and beaters for 15 minutes, or put in freezer till very cold.
Using a double boiler or microwave on high power (stirring every 10 seconds if using microwave), melt the chocolate with 4 fluid ounces of cream. Remove from the heat before the chocolate is fully melted (for tempering, if it melts all the way you will loose the temper) and stir until melted. Set aside until no longer warm. A good way to test this is to put a small dab of the chocolate mixture just below your lower lip.
In the chilled bowl beat the cream until traces of beater marks just begin to show distinctly. Add the white mixture and beat just until stiff peaks form when the beater is raised.
NOTE: For a deliciously tart white chocolate ganache, great for serving with fresh fruit, replace the double cream with creme fraiche.
Recipe Source: Rose Levy Beranbaum's "Cake Bible"
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 21, 2018
I make this recipe often from Rose's book. One comment about the direction here. Add 1/4 cup of the cream tomthe melted white chocolate before adding it to the whippping cream.