WHITE CHOCOLATE MOUSSE RECIPE BY TASTY
Here's what you need: egg yolks, sugar, heavy cream, white chocolate, heavy cream
Provided by Alvin Zhou
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
- Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs - being sure to not cook the eggs by pouring too much cream inside before it's mixed.
- Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
- Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
- Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it's safer to undermix than the over mix.
- Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
- Nutrition Calories: 1902 Fat: 162 grams Carbs: 137 grams Fiber: 0 grams Sugars: 138 grams Protein: 27 grams
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 19 grams, Fat 51 grams, Fiber 0 grams, Protein 12 grams, Sugar 19 grams
WHITE CHOCOLATE TUNNEL RECIPE BY TASTY
Simple, yet elegant, this white chocolate cage is the perfect topper for fruit, ice cream, or both!
Provided by Tikeyah Whittle
Categories Desserts
Time 32m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Add the white chocolate chips to a heatproof liquid measuring cup. Microwave in 30-second intervals, stirring between, until thoroughly melted, about 1 minute total.
- Line a baking sheet with parchment paper. Transfer the melted white chocolate to a pastry bag fitted with a small round tip.
- Place the acetate on the prepared baking sheet. Pipe vertical, horizontal, and diagonal lines of white chocolate over the acetate, leaving a 1-inch (2 ½ cm) border all the way around.
- With the white chocolate on the inside, curl the long ends of the acetate together and secure with clothespins. Set on the baking sheet and transfer to the freezer for 20 minutes.
- On a serving platter, arrange the whipped cream and strawberries. Top with the red chocolate curls.
- Remove the white chocolate tunnel from the freezer and carefully undo the clothespins. Carefully peel the acetate away from the chocolate and place the tunnel on top of the whipped cream and strawberries.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 900 calories, Carbohydrate 72 grams, Fat 67 grams, Fiber 0 grams, Protein 11 grams, Sugar 63 grams
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