So last Saturday was the husband’s birthday. He was however sunning himself (that’s at least how I see it!) in Bombay, far away from us…
He came back home on Sunday after 2 weeks in India and to celebrate the end of my period of single parenthood, I decided to welcome him back with a bit of a feast :)
A lip-smacking curry with the usual accompaniments: peas pulao, raita and roti, and then the pièce de résistance… this heavenly, completely decadent White Chocolate Mousse.
He is crazy about white chocolate, so I wanted this to be a real surprise. I made it the day before and it was chilling in the fridge.
I added a bunch of different toppings: freeze-dried raspberries, chopped pistachios…
Coffee-flavored, coffee-bean shaped chocolate chips, cherries in syrup…
I told the munchkin it was a secret surprise for Dada and that she shouldn’t mention it. But of course, as soon as we sit down for lunch, she gets all excited and blurts out, ‘Dada, we made mousse for your birthdayyyy!!!’
When my husband opened the refrigerator and saw the mousse, his face lit up like a little kid’s on Christmas morning :)
And he ate it making mmmmm… sounds, slowly savoring each spoonful and said it was the best dessert ever!
So, if you are a white chocolate lover, you can’t not make this mousse. It is the most ridiculously creamy, light, luscious mousse you will ever eat. It tastes like white chocolate and whipped cream had a baby, a very delicious, gorgeous baby.
And I am bringing this baby to this week’s Friday Fiesta, where awesome co-hosts Selma and Elaine are joining Angie today. It should fit right in with the fabulous things that everyone brings to this rocking party :) See you there!
Here’s the recipe.
White Chocolate Mousse
1-1/2 tablespoons Water
1 teaspoon unflavored Gelatin
4 large Egg Yolks
¼ cup Sugar
A pinch of Salt
2 tablespoons plus 1-1/4 cups Heavy Cream, divided
1 tablespoon unsalted Butter, room temperature
200 grams White Chocolate, chopped
2 teaspoons confectioner’s Sugar
Put the water in a small bowl and sprinkle over the gelatin. Allow the gelatin to stand until it’s softened, about 5 minutes.
In a heavy bottomed saucepan, combine the egg yolks, sugar and salt with 2 tablespoons of the heavy cream (set the remaining 1-1/4 cups aside to use later).
Cook over low heat, stirring constantly, until custard thickens (taking care not to let it boil), about 5 minutes.
Remove from the heat and immediately whisk in the gelatin and butter.
Allow to cool to room temperature.
Place the chocolate in a microwave-safe bowl. Microwave the chocolate in 30 seconds intervals.
Stir and microwave for 30 seconds more. Stir. Repeat as needed, being careful to not burn the chocolate, until almost all the chocolate is melted. The residual heat will melt the remaining bits. You can also melt the chocolate in a double boiler.
Let the chocolate cool slightly.
In a medium bowl with a hand-held mixer, beat the remaining cream with the confectioner’s sugar until medium-stiff peaks form.
Fold in the custard and the melted chocolate until incorporated.
Cover and chill for several hours.
Serve cold, by itself, or topped with raspberries or other accompaniments suggested in this post.