Ultimate White Chocolate Mousse With Chocolate Phyllo And Raspberry Sauce
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
30 g
Sweet Butter110 g
Raspberry Sauce2 cups
Raspberry (fresh)1 tbsp
Sugar (confectioners')2 tbsps
Lemon Juice (fresh)450 g
ButterDirections:
1
Melt the chocolate in a double boiler
2
Reserve at room temperature
3
In a saucepan, add 4 ounces heavy cream and 1-ounce butter, heat until butter is melted
4
Reserve
5
In a mixing bowl, add the egg yolks and whisk in the heavy cream and butter mixture, whisk until blended well
6
Then pour back into saucepan
7
Place on a low heat, heat until it thickens, be careful not to boil and not to curdle the yolks (making a creme anglaise)
8
Let cool
9
Place the chocolate into a mixer with a paddle blade, add the creme anglaise, add the warm heavy cream, whip until cool
10
Fold in the soft peak cream until smooth (about 15 seconds)
11
Place in a tightly covered plastic container, refrigerate overnight
12
Serve with crispy phyllo and raspberry sauce
13
; In food processor, combine the raspberries, sugar, and lemon juice
14
Process to blend
15
Strain through a fine mesh sieve to remove seeds
16
Transfer to a sealed container
17
The sauce may be refrigerated for 2 to 3 days, or frozen up to a month
18
; Preheat oven to 350 degrees
19
In a saucepan melt the butter
20
Remove from the heat and stir in cocoa powder
21
Take a sheet of phyllo pastry dough and brush with butter/cocoa mixture
22
Then sprinkle with granulated sugar and add another sheet of phyllo on top
23
Continue to layer the phyllo and brush with butter/cocoa mixture until 5 layers have been assembled
24
Place the phyllo layers between 2 pieces of parchment, then sandwich the paper/phyllo between 2 sheet pans
25
Place in oven and bake for 9 minutes or until crisp
26
May take longer in a conventional oven
27
Remove from the oven and let cool
28
Then remove the parchment paper and break up the phyllo into abstract pieces
29
On 4 plates, layer the mousse the phyllo then mousse, etc
30
Until 3 layers are complete
31
Then drizzle the raspberry sauce around the mousse and garnish mint and fresh raspberrries