White Chocolate Mousse Parfaits Food

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.

WHITE CHOCOLATE-RASPBERRY PARFAITS

Steps:

• Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
• Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
• Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.

LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES

Steps:

• Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
• Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
• Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
• Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
• Spoon strawberries over top of each parfait, if desired, and serve.

CHOCOLATE-MOUSSE PARFAITS

Steps:

• Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
• Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.

WHITE CHOCOLATE MOUSSE

Steps:

• In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.

LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH RUBY RED STRAWBERRIES

Steps:

• Whisk the egg yolks, lemon juice, sugar, lemon zest and salt in a medium bowl and mix together well. Place over a pot of simmering water and whisk until the yolks are very thick, about 6 minutes. Cool.
• Combine 1/4 cup whipping cream and the white chocolate in a mixing bowl over a pot of simmering water. Stir until melted and smooth. Cool to room temperature.
• Beat the remaining 2 2/3 cup whipping cream until firm peaks form. Divide the whipped cream between the lemon and white chocolate mousse bases, folding in 1 cup at a time.
• Layer the lemon mousse in 6 parfait glasses. Top with 2 tablespoons strawberries. Then layer the white chocolate mousse over the strawberries. Repeat the layering 2 more times.

WHITE CHOCOLATE MOUSSE

Steps:

• Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

WHITE CHOCOLATE CHERRY PARFAITS

Steps:

• In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add cherries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract. Refrigerate until chilled.
• In another saucepan, combine the sugar and cornstarch; stir in milk until smooth. Bring to a boil over medium heat. Reduce heat; cook and stir for 2 minutes. Remove from heat. Whisk a small amount of hot filling into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in chocolate and vanilla until chocolate is melted. Cool to room temperature. Fold in whipped cream
• Spoon 1/4 cup mousse into each parfait glass. Top with a rounded 1/4 cup of cherry mixture. Repeat layers. Refrigerate until chilled.

LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES

Steps:

• Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
• Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
• Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
• Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. *****DO AHEAD Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.

LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES

Steps:

• Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
• Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
• Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
• Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
• Spoon strawberries over top of each parfait, if desired, and serve.

TRIPLE CHOCOLATE MOUSSE PARFAIT

Steps:

• Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
• White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
• In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
• Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
• Dark Chocolate: Same as above.
• Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.