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White Chocolate Mousse Parfaits

Source of Recipe


Fine Cooking Magazine






List of Ingredients



• 4 oz. good-quality white chocolate, chopped
  
• 1-1/2 cups heavy cream
  
• 1/4 tsp vanilla extract
  
• Pinch salt
  
• 1 ripe mango, cut into small chunks
  
• 20 gingersnaps or chocolate wafers, crushed
  






Instructions



1. Melt the white chocolate in a small, heatproof bowl over simmering water, or in a microwave. Stir until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very warm for this speedy recipe to succeed.
   
   
2. Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on medium-high speed until the cream forms firm (but not stiff) peaks, about 2 to 3 minutes. (Don't go too far or the cream will curdle when the chocolate is beaten in.)
   
   
3. Scrape the very warm white chocolate into the cream. Continue beating on medium-high speed until well-blended and firm, about 30 seconds. The mousse should form a "dollop" when dropped from a spoon.
   
   
4. To serve: Spoon the mousse into tall glasses, alternating with layers of the mango chunks and crushed cookies.
   
   Makes 8 small parfaits,
   (3 cups mousse)
   
   






Final Comments


TIP: Be careful when melting white chocolate -- it burns easily, so use very low heat.

VARIATIONS: Use fresh raspberries or quartered strawberries with crushed chocolate wafers; or blueberries with vanilla wafers.