eezer burn.
To make white chocolate mousse:
Add the water
double boiler, combine the chocolate, butter and sugar. Stir
White chocolate mousse:
In a bowl, on
minutes.
Add the white chocolate mousse to the cream mixture and
5 mins.
For the white chocolate mousse, soak the gelatin in a
ool slightly.
Melt the chocolate in a large bowl over
ake White Chocolate Mousse: In the top of a double boiler, heat white chocolate with
To make mousse, beat cream in a bowl until it thickens. 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 mixture.
Assemble trifle by layering Lucky Leaf Premium Strawberry Fruit Filling, broken sugar cookies, white chocolate mousse, and whipped topping in a trifle bowl. Top with dollops of whipped cream. Refrigerate until ready to serve.
urn off heat, and add white chocolate to cream. Carefully stir until
n High (100%), melt the white chocolate, stirring every 30 seconds until
n tall glasses.
Break chocolate into small saucepan; add 1
ow heat, melt bittersweet chocolate with butter, stirring until
ompletely.
Make peppermint mousse:
1- Combine white chocolate, 3/4 cup
ool.
Make the mousse: Melt the chocolate and water in the
Combine raspberries and powdered sugar and mash with a fork. Set aside. Meanwhile, bloom gelatin in 2 tbsp cold water. Mix bloomed gelatin with macerated raspberries and gently heat until gelatin dissolves. Fold in whipped cream and white chocolate. Whip egg whites to soft peaks then fold in.
Distribute mixture between 6 - 7 oz serving glasses, cover and chill overnight, until firm. Serve with whipped cream and blueberries.
Combine the cream and chocolate in a saucepan, and stir
rust while preparing mousse.
Melt 6 oz. white chocolate in top of
Gently melt the chocolate over a double boiler; then
Melt white chocolate, butter and milk in double boiler.
Set aside.
Add egg yolks slowly to the melted chocolate and fold in the beaten whites with sugar.
Fold in whipped cream with sugar and put in refrigerator for approximately 6 hours.
Fill glasses with mousse and garnish with shaved dark chocolate, fresh berries, etc.
In top of double boiler, heat white chocolate and 1/4 cup of the cream until white chocolate is almost melted, stirring frequently.
Remove from heat and stir constantly until all white chocolate squares are melted.
Set aside to cool (about 20 minutes) until room temperature, stirring occasionally.