White Chocolate Spheres Filled With Chocolate Mousse Recipes

WHITE-CHOCOLATE SPHERES FILLED WITH CHOCOLATE MOUSSE

Steps:

• Place 2/3 of the chocolate in a large heatproof bowl. Bring a saucepan with 1 to 2 inches of water to a simmer; turn off. Set bowl of chocolate over saucepan; melt. Stir gently with a rubber spatula until it reaches 118 degrees on an instant-read thermometer. Remove bowl from saucepan; add remaining 1/3 chocolate to melted chocolate. Stir with a rubber spatula until melted chocolate cools to 84 degrees; remove unmelted pieces. Place bowl over pan; stir until thermometer reaches 88 degrees to 90 degrees.
• Using a very small pastry brush, brush a streak of red cocoa butter on each half of four 2-part 2 1/2-inch sphere-shaped molds. Repeat process with white cocoa butter. Using a larger pastry brush, brush entire mold with chocolate. Transfer mold to freezer until chocolate is firm, 3 to 5 minutes. Carefully remove chocolate from molds, and place the bottom half of each mold onto a plate.
• Fill a disposable pastry bag with mousse; cut tip off bag. Pipe mousse into the bottom half of each chocolate mold. Add 2 quince balls to mold and top with a tuile.
• Working with one chocolate mold at a time, hold the top half of the mold, bottom side down, over a warm surface to soften slightly, about 10 seconds. Top bottom half of chocolate molds with top halves.
• Pipe two small dots of mousse on the top of each mold; attach a heart tuile to each. Heat poaching liquid from quince and drizzle over chocolate molds; serve immediately.

WHITE CHOCOLATE MOUSSE

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

RASPBERRY WHITE CHOCOLATE MOUSSE

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
• In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
• Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

EASY WHITE CHOCOLATE MOUSSE

Steps:

• In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.
• Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power.
• Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.
• Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.
• Fold in the whipped cream. If it's not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not over beat!
• Taste the mousse and if it's not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.
• Serve immediately or refrigerate for 1-2 hours for a firmer version.
• Refrigerate any leftovers for up to 2 days.

CHOCOLATE MOUSSE BALLS

Steps:

• In a saucepan over low heat, melt candy bars. Cool for 10 minutes. Fold into the topping. Cover and chill for 3 hours. , Shape into 1-in. balls and roll in wafer crumbs. Refrigerate or freeze.

MOUSSE-FILLED CHOCOLATE HEARTS

Steps:

• For Hearts:
• Turn two 15x10-inch baking sheets bottom side up. Dab butter on corners. Cover each pan bottom with parchment paper; press paper into butter to anchor.
• Stir white chocolate in top of double boiler over barely simmering water until melted. Spread white chocolate over 1 sheet of parchment. Stir semisweet chocolate in clean top of double boiler over simmering water until melted. Spread semisweet chocolate over second sheet of parchment. Chill both sheets until chocolates are dry but still slightly flexible when edge of parchment is lifted, about 3 minutes for dark chocolate and 5 minutes for white chocolate (do not let chocolate harden completely).
• Press heart-shaped cookie cutter about 3 inches long by 3 inches wide into chocolate, forming 12 hearts on each sheet (do not move or lifts hearts). Chill until firm, about 30 minutes.
• For Mousse:
• Combine both chocolates and butter in small saucepan. Stir over low heat until smooth. Cool slightly.
• Combine sugar, 2 tablespoons water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 238°F, tilting pan if necessary to submerge bulb of thermometer and brushing down sides of pan with wet pastry brush, about 4 minutes.
• Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
• Gradually add boiling syrup to whites, beating until firm peaks form and meringue is completely cool, about 5 minutes. Gradually fold lukewarm chocolate mixture into cooled meringue.
• Beat cream and vanilla in small bowl until firm peaks form. Fold into chocolate mixture. Chill until cold, about 1 hour. (Hearts and mousse can be made 1 day ahead. Cover separately; keep chilled.)
• Turn 1 sheet of hearts out onto work surface. Peel off parchment. Cut around hearts, if necessary, to free from sheet of chocolate. Place on baking sheet and chill; transfer trimmings to small saucepan and reserve. Repeat cutting out hearts from second sheet, reserving trimmings in another small saucepan.
• Arrange 12 hearts on baking sheet. Spread 1/4 cup of mousse over each, leaving 1/2-inch border. Top each with another chocolate heart. Refrigerate.
• Using fork, stir dark chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Dip tines of fork into dark chocolate; wave fork over hearts to form pattern. Repeat with white chocolate. Chill 1 hour to 8 hours. Serve cold.