Best 10 White Chocolate Mousse With Pomegranate Granita Recipes

EASY WHITE CHOCOLATE MOUSSE

Steps:

• In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.
• Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power.
• Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.
• Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.
• Fold in the whipped cream. If it's not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not over beat!
• Taste the mousse and if it's not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.
• Serve immediately or refrigerate for 1-2 hours for a firmer version.
• Refrigerate any leftovers for up to 2 days.

WHITE CHOCOLATE MOUSSE WITH POMEGRANATE SAUCE

Steps:

• In a large saucepan, combine butter, baking chips, 3/4 cup cream and sugar; cook and stir over low heat until smooth and sugar is dissolved. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan. Cook and stir 2 minutes or until mixture is slightly thickened. Remove from heat., In a large bowl, sprinkle gelatin over cold water; let stand 1 minute. Add a small amount of hot white chocolate mixture; stir until gelatin is dissolved. Stir in remaining white chocolate mixture. Place bowl in a pan of ice water; stir occasionally until mixture is thickened, about 30 minutes., In another bowl, beat remaining 1-1/4 cups cream until soft peaks form. Add a third of the whipped cream to the chilled white chocolate mixture; beat on low speed just until blended. Fold in remaining whipped cream. Refrigerate, covered, at least 30 minutes or until serving., For chocolate cones, make eight paper cones to coat with chocolate. Cut four 8-in. circles from parchment paper; cut each circle in half. Form each into a 3-in.-wide cone, overlapping edges and being sure the cone is closed at the pointed end., Brush about half of the melted chocolate on the inside of the paper cones, beginning at the seam. Stand cones upright in champagne flutes or narrow drinking glasses; refrigerate until set, about 5 minutes. Add a second coat of chocolate; refrigerate until serving., For sauce, in a small saucepan, whisk cornstarch and water until blended; stir in pomegranate juice. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cool completely., To serve, spoon sauce onto dessert plates. Carefully peel parchment paper from chocolate cones. Fill cones with mousse; arrange carefully over sauce. Sprinkle with pomegranate seeds.

WHITE CHOCOLATE MOUSSE

Steps:

• Dissolve gelatin in 1/4 cup cold water; let stand 5 minutes. Place chocolate in the bowl of a food processor and pulse until very finely chopped.
• Prepare an ice-water bath. Place 3/4 cup cream in a small saucepan, and bring to a simmer over medium-high heat. Add gelatin mixture and stir until completely dissolved, 30 seconds. Pour into food processor with motor running and process until chocolate mixture is smooth.
• Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
• Meanwhile, whip remaining 1 3/4 cups cream to soft peaks. Fold into chilled chocolate mixture. If not using immediately, refrigerate in an airtight container up to 1 day.

WHITE CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
• Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs - being sure to not cook the eggs by pouring too much cream inside before it's mixed.
• Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
• Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
• Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it's safer to undermix than the over mix.
• Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
• Nutrition Calories: 1902 Fat: 162 grams Carbs: 137 grams Fiber: 0 grams Sugars: 138 grams Protein: 27 grams
• Enjoy!

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 MOUSSE

Steps:

• Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
• The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

POMEGRANATE GRANITA

Steps:

• In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer and freeze until solid, about 4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses. Serve immediately.

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.

WHITE CHOCOLATE MOUSSE WITH POMEGRANATE SAUCE

Steps:

• Boil pomegranate juice in large saucepan until reduced to 2/3 cup, about 20 minutes. Transfer sauce to small cup. Chill. DO AHEAD: Can be made 1 day ahead. Stir chocolate and 1/2 cup cream in medium saucepan over very low heat just until melted. Transfer to large bowl; cool 10 minutes. Whisk remaining 1/2 cup cream in medium bowl to soft peaks; fold into chocolate mixture in 2 additions. Using electric mixer, beat egg whites in another medium bowl until very frothy. Add powdered sugar; beat until peaks form. Fold egg-white mixture into chocolate mixture in 2 additions. Divide mousse among six 6-to-8 oz glasses (about generous 1/2 cup in each). Chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and chill. Drizzle with sauce; sprinkle with pomegranate seeds.

ELEGANT WHITE CHOCOLATE MOUSSE

Steps:

• In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.