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happy new year! is there any better way to celebrate new year’s than with a little bubbly? there is. some bubbly that is in a dessert! it’s creamy, sweet, tart from the raspberry, and with a hint of champagne. it is so good you will want to have this on any occasion.
p.s. the freezer is your best friend when making this. i swear. and don’t forget to drink some champagne while making this.
white chocolate mousse with raspberry & champagne
makes 6 servings
white chocolate mousse
3 egg yolks
1/3 cup granulated sugar
3/4 cup milk
1/2 tsp vanilla extract
1 tbsp powdered gelatin +1 tbsp water
1 cup white chocolate chips
1 cup heavy cream
1/3 cup powdered sugar
3/4 tsp vanilla extract
bloom the gelatin in the 1 tbsp of water and set aside. in the bowl of an electric mixer fitted with a whisk attachment, whip the egg yolks and granulated sugar until pale and fluffy, about 5 minutes. meanwhile, bring the milk, vanilla, and salt to a boil. once hot, slowly temper into the whipped yolks. do this by pouring a little amount of the hot milk into the yolks and whisking together. keep doing this until all of the milk is added to the yolks. place the mixture over a double boiler and heat until it reaches 140 degrees F. stir in the bloomed gelatin and white chocolate until melted. place the mixture into a bowl and wrap with cling wrap and put in the fridge overnight, or until firm.
whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. add in the firm and chilled mixture and whip until fully incorporated. place into the fridge until ready to use.
2 tbsp champagne (or water)
1/2 tsp powdered gelatin
1/2 cup frozen raspberries
2 tbsp granulated sugar
combine all ingredients into a small pot over medium heat. stir until the raspberries start to break down, about 10 minutes. strain through a fine-mesh sieve to get rid of the seeds. portion into the smaller mold and put into the fridge until firm.
2 cup chocolate, i used a mixture of dark and milk but you can use whatever you want
1/2 cup feuilletine
melt the chocolate and mix in the feuilletine. spread out into 6 small rounds to fit below the mousse.
3/4 cup granulated sugar
1/3 cup sweetened condensed milk
1 cup champagne or water
1 tbsp powdered gelatin + 1 tbsp water
1 cup white chocolate chips
food color, optional
bloom the gelatin in the 1 tbsp of water and set aside. combine the sugar, sweetened condensed milk, and champagne into a small pot over medium heat. bring to a simmer, do not boil, and once hot add in the bloomed gelatin and stir until melted. add in the white chocolate and stir until melted. strain through a fine-mesh sieve to get rid of any unwanted clumps that will prevent a smooth glaze. let cool and use a candy thermometer to keep track of the heat. once it hits 90 degrees F. add food coloring and pour over the frozen mousse.
take the bigger mold and pipe in a little bit of the mousse.
add in the raspberry gelee and slightly push into the mousse.
pipe more mousse on top to create a barrier.
freeze really well so the mousse is nice and firm.
carefully remove the mousse and place on a wire rack with a sheet pan below.
pour the white chocolate mirror glaze over the frozen mousse, making sure the glaze is tempted at 90 degrees F.
let the glaze drip, you can use a small spatula to remove excess.
carefully place the mousse on top of the chocolate disc.