White Velvet Chocolate Mousse
(add thinly sliced strawberries for garnishing 'hearts')
Created by The MDM Team, Sunday, December 30, 2007
Creamy, dreamy and oh so sweet. That's the best way to describe this out-of-the world dessert experience. Garnish with raspberries or strawberries for an even better punch and to match Valentine's Day colors - (you can also slice the strawberries thin and they will resemble hearts!).
8 oz. imported white chocolate, chopped
1 3/4 cups whipping cream
4 tbsp. light corn syrup
3 oz. semisweet chocolate, chopped
Stir white chocolate, 1/4 cup cream and 2 tbsp. syrup in saucepan over very low heat until chocolate is melted and smooth. Pour into a bowl and allow cooling to lukewarm. Beat 3/4 cup cream with electric mixer to firm peaks. Fold cream into the white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. Can be prepared up to 2 days ahead.
Bring remaining 6 tbsp. cream and remaining 2 tbsp. corn syrup to simmer in heavy saucepan over high heat. Reduce heat to low, add semi-sweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely.
Garnish with mint leaves, and with a dollop of chocolate whipped cream.