Today I would like to introduce you all to Anne from anniebakes, and don’t let the name fool you, it isn’t just about baking!! She had me drooling over one of the best looking Muffaletta’s I have seen in ages, but let’s talk about her sweet creations because when Anne make desserts, its heaven on a plate!
So my friends, sit back, relax, put your feet up and you better unbutton your pants because you’re going to gain a few pounds just looking at this wonderful dessert! Please welcome…….
I can’t tell you how excited I’ve been for today! I’ve “known” Chef Dennis for quite a while now and absolutely love his blog and all the wonderful foods that he makes and shares. In addition, he is one of the nicest guys around–so helpful and encouraging. So when he asked if I’d like to do a Guest Post for him, I hopped around doing my happy dance for a while and then replied: “I’d love to”! Then I had to come up with something FABULOUS to share with you all. So I came up with this 2 for 1 Mousse dessert. I served them at a recent party in shot glasses and because the mousse is so rich, it was the perfect amount to top off the meal.
6 ounces semisweet baking chocolate, chopped
3 tablespoon butter, at room temperature
3 large eggs, separated, at room temperature
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, very cold
1/2 teaspoon vanilla extract
Put the chocolate and butter in the top of a double boiler with the bottom pan containing about 1 inch of simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the top bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in t1/4 cup sugar and continue beating until stiff peaks form.
In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
Once all the elements are prepared, it’s time to put it all together. Gently fold the egg whites into the chocolate mixture to lighten it up. then, fold in the whipped cream. Take care to not overwork the mousse or it will be heavy. Spoon this mousse into 12 shots glasses (I used a small melon baller), then cover and chill for several hours.
White Chocolate Mousse
2- 4 ounce bars of Ghirardelli White chocolate-chopped
2 egg yolks
2 tablespoons sugar
1/4 cup heavy cream, plus 1 cup
raspberries, blackberries, etc. for topping
In a large 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 the cream to a simmer, then slowly add it into the yolk and sugar mixture to temper. Pour the creamy mixture back into the pan and stir with a wooden spoon until it coats the back of it.
Pour hot mix into a fine sieve placed directly over the 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 over the chocolate mousse in the shot glass, top with berries, refrigerate for at least 4 hours.