by Abby Dodge in her new book, Desserts 4 Today (September 2010)
Makes 4 servings
Here’s what you’ll need:
Heavy cream 1 1/3 cups
White chocolate 4 ounces, chopped
Grand Marnier 1 tablespoon
Raspberries 1 pint
Here’s how to make it:
1. Have ready 4 small serving bowls or wineglasses and make room in the fridge.
2. Put 1/3 cup heavy cream and chopped chocolate in a large, heatproof bowl and heat in the microwave or over simmering water until chocolate is melted. Whisk until smooth and blended. Refrigerate until chilled.(For faster cooling, put the bowl over an ice-filled bowl and stir gently until chilled.)
3. Add the remaining heavy cream. Beat, using an electric mixer, until medium-firm peaks form when beaters are lifted (don’t forget to stop the mixer BEFORE lifting!). Add Grand Marnier and mix briefly.
4. Set aside a few raspberries for garnish. Add remaining berries and, using a rubber spatula, gently fold until just blended. Spoon the mixture into the serving bowls or glasses. Cover and refrigerate until ready to serve or up to 2 days. Serve chilled with remaining raspberries on top.
In place of the Grand Marnier, switch in one of the following:
Orange zest, finely grated 1 teaspoon
Amaretto 1 tablespoon
Frangelico 1 tablespoon
Limoncello 1 tablespoon
In place of the raspberries, switch in one of the following:
Blackberries 1 pint
Blueberries 1 pint
Crushed amaretti cookies 1 1/2 cups
Gingersnap cookie crumbs 1 1/2 cups
Cinnamon cookie crumbs 1 1/2 cups
Chocolate cookie crumbs 1 1/2 cups
Hazelnuts, chopped 1 cup, toasted
Gussy It Up:
- Instead of folding in the berries, layer the cream and berries parfait-style and garnish with reserved berries and a mint sprig or two.
- Add 1 tablespoon finely chopped crystallized ginger or chopped toasted slivered almonds to the white chocolate mousse.
- Substitute 1/2 cup mascarpone cheese for 1/2 cup of the heavy cream
Photos by Erika from The IvoryHut