Eating this dessert is sorta like spooning white chocolate ganache straight into your mouth. That sounds terrible, right? It’s a simple yet stunning dessert, typical of the sort of cooking that has made cookbook author and magazine maven Donna Hay, oft referred to as Australia’s Martha Stewart, renowned the world over.–LC Editors
LC Patience, Patience, Patience Note
This recipe requires little kitchen know-how, though it does demand some patience at two different stages. First, be sure to resist the urge to stir after you sprinkle the gelatin over the cold water. It’s imperative you not disturb it while it’s “blooming,” as this allows the gelatin to absorb the water evenly and, hence, dissolve smoothly when it’s heated a little later in the recipe. You may also need to sit on your hands while the white chocolate mousse chills. It will have an unspeakably more impressive texture if you can stash the dessert in the fridge for at least an hour, preferably longer. Who says patience doesn’t pay?
Blueberry and White Chocolate Mousse Recipe
- Quick Glance
- 20 M
- 1 H, 30 M
- Serves 6
- Butter, for the serving glasses
- 3 tablespoons cold water
- 2 teaspoons powdered gelatin
- 5 ounces white chocolate, chopped
- 2 cups single or pouring cream (it’s Australian, mate; you can substitute half-and-half or light cream or any cream that’s a minimum 18% fat)
- 1 cup blueberries, plus more for garnish
- 1. Lightly butter six 1-cup-capacity serving glasses. Pour the cold water into a bowl and sprinkle the gelatin evenly over the surface. Do not stir. Let stand until the gelatin absorbs the water.
- 2. Place the chocolate and cream in a saucepan over medium-low heat. Stir until smooth and the chocolate is melted and fully incorporated. Add the gelatin mixture and stir for 1 minute, just until the gelatin is dissolved. Remove the pan from the heat and pour the mixture into a bowl. Whisk for 3 minutes or until cooled.
- 3. Stir in the blueberries and pour the mixture into the glasses. Refrigerate the desserts until set, at least 1 hour. (For the best texture, refrigerate the mousse for an hour at the very least.) Serve sprinkled with extra blueberries, if desired.
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Blueberry and White Chocolate Mousse Recipe © 2004 Donna Hay. Photo © 2004 Con Poulos. All rights reserved.