09/22/2011 National White Chocolate Day White Chocolate Mousse
Source of Recipe
Recipe Tips
Recipe Introduction
It’s National White Chocolate Day! White chocolate was invented by the Nestlé company in Switzerland. The first white chocolate bar debuted in 1930.
Despite its long history, for many years the confection we know as “white chocolate” was not officially chocolate at all. White chocolate does not contain cocoa solids—one of the main ingredients in traditional chocolate. In 2004, ten years after chocolate manufacturers filed the first petition, the FDA finally relaxed its definition of “chocolate” and accepted white chocolate into the family. According to the regulations, true white chocolate must contain at least 20% cocoa butter, 14% total milk solids, 3.5% milk fat, and less than 63% sugar.
Pick up a scrumptious white chocolate truffle or a package of white chocolate covered pretzels to celebrate!
Punch Bowl
List of Ingredients
White Chocolate Mousse
4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream
6 ounces white chocolate baking bar – chopped
Recipe
Beat egg yolks in a small bowl on high speed until thick and lemon colored, approximately 5 minutes.
Gradually beat in sugar.
Heat one cup of the whipping cream in a saucepan over medium heat just until hot, do not boil.
Add 1/2 of the hot cream into the egg yolk mixture and stir to combine then add the combination back into the saucepan with the hot whipping cream and cook over low for approximately 5 minutes, stirring as you go until the mixture thickens.
Allow to cool for 10 minutes.
Add the chocolate and stir until thick and smooth.
Cover and refrigerate for two hours or as long as overnight.
Beat in the remaining 1 1/2 cups of cream in a chilled bowl until high peaks form.
Mix 3/4 cup of the whipped cream into the chocolate mixture. Fold the remaining whipped cream gradually into the chocolate until well blended.
Serve in small cups or dessert bowls.
Refrigerate any remaining mousse.
Servings: 6
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