Bill Grangers White Chocolate Mousse With Blackberries Food

CHOCOLATE MOUSSE WITH BLACKBERRY SAUCE

Steps:

• Melt the chocolate in a double boiler at a low simmer, stirring occasionally. Add the espresso powder and mix to combine. Remove from the heat and let cool until cool to the touch, about 10 minutes.
• Whip the cream, sugar and vanilla to soft peaks in a large bowl, then let sit at room temperature for about 10 minutes.
• Meanwhile, whip the egg whites in a separate large bowl until they hold soft peaks. Set aside.
• Take a large spoonful of the egg whites and mix into the chocolate mixture to lighten. Gently fold the remaining egg whites in. Fold in the whipped cream until no white streaks appear. Divide among glasses or bowls. Top with Blackberry Sauce, grated chocolate and whipped cream, if using.
• Combine the blackberries, sugar and lemon juice in a saucepan over medium-high heat. Bring to boil, then lower to a simmer and cook until the berries soften and break down, about 10 minutes. Mash the berries with the back of a spoon or a potato masher. Add the liqueur and cook for an additional 2 minutes. Strain through a mesh sieve. Let cool slightly before using.

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.

BILL GRANGER'S WHITE CHOCOLATE MOUSSE (WITH BLACKBERRIES)

Steps:

• Place the chocolate, milk and vanilla together in a bowl. Pop in the microwave for 20 seconds. Stir then heat for another 20 seconds. You may need to do this 3 times. A heat-proof glass bowl works well.
• Heat the mix until the chocolate is just melted. Be sure to stir as it heats.
• Once the chocolate is nearly melted, set aside and allow to cool for about 5 minutes.
• Whisk in the egg yolks and salt.
• In a seperate bowl, whip the cream to soft peaks. Fold the cream into the chocolate mixture in thirds, being careful not to overmix.
• Next beat the egg whites until peaks form. (I beat the egg whites first and set them aside then whip the cream. saves washing). Fold this into the chocolate mixture as well.
• Spoon into pretty teacup or ramikins, about 3/4 full. This leaves room for the fruit you will add later.
• You can eat this right away. But I prefer it to let it firm up for at least 3 hours in the fridge.
• Just before serving, top the mousses with the fresh fruit, and enjoy!

BLACKBERRY-WHITE CHOCOLATE FOOL

Steps:

• Place berries in a large bowl, add 1/4 cup of sugar and 2 tablespoons of cassis, if using, stir well and let sit at room temperature for 30 minutes. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl.
• Whip heavy cream, 3 tablespoons of sugar and 2 tablespoons of the cassis, if using, in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour. Layer goblets with berry cream mixture and whole macerated berries. Garnish with mint.

WHITE CHOCOLATE MOUSSE WITH BLACKBERRIES

Steps:

• Whisk milk, yolks and 2 tablespoons sugar in small metal bowl to blend. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Remove from over water. Add white chocolate; whisk until melted and smooth. Refrigerate mixture until cool but not set, stirring occasionally, about 1 hour. Mix in 1 tablespoon liqueur.
• Beat cream in large bowl to stiff peaks. Fold in white chocolate mixture.
• Puree 3/4 cup berries with remaining 1 tablespoon sugar in processor. Strain into small bowl, pressing on solids. Mix in ‟ cup berries and remaining 1 tablespoon liqueur. Spoon berry mixture into 4 coupe dishes or balloon-shaped wineglasses. Gently spoon mousse over. Cover and refrigerate until mousse is softly set, about 3 hours. Top mousse with remaining berries. Garnish with mint sprigs. Serve with cookies, if desired.

WHITE CHOCOLATE MOUSSE WITH BERRIES

Steps:

• Mix berries with powdered sugar and Creme de Cassis. Let stand while you prepare the rest of the dessert.
• Bring 1 cup of heavy whipping cream to a boil.
• Turn off heat, and add white chocolate to cream. Carefully stir until chocolate is completely melted.
• When chocolate-cream mixture cools to room temperature, add egg yolks and beat briskly.
• Whip the remaining 2 cups of cream, and fold into chocolate mixture.
• Dip the Lady Fingers in the lukewarm coffee.
• Prepare the dessert cups: place a layer of soaked lady fingers.
• Spoon on top a layer of mixed berries. Use only the berries, without the accumulated liquid. Save the liquid for later.
• Top with a layer of white chocolate mousse.
• Refrigerate for at least 4-5 hours.
• Just before serving, drizzle on top a little of the berry mixture liquid.