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White Chocolate Mousse/Ganache
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6 oz. White Chocolate (Lindt is a good one)
16oz. (2 cups) Double Cream or heavy cream
Refrigerate the mixing bowl and beaters for 15 minutes, or put in freezer till very cold.
Using a double boiler or microwave on high power (stirring every 10 seconds if using microwave. I prefer to use the micro.), melt the chocolate with 116g/4oz/4 fluid oz cream. Remove from the heat before the chocolate is fully melted (for tempering, if it melts all the way you will loose the temper.) and stir until melted. Set aside until no longer warm. A good way to test this is to put a small dab of the chocolate mixture just below your lower lip.
In the chilled bowl beat the cream until traces of beater marks just begin to show distinctly. Add the white mixture and beat just until stiff peaks form when the beater is raised.
Tip:
For a deliciously tart white chocolate ganache, great for serving with fresh fruit, replace the double cream with creme fraiche.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
