Tuesday, 29 January 2013

White Chocolate Mousse with Creme de Cacao Liqueur

I got my lower wisdom teeth out last Friday and boy has it been unpleasant. My cheeks are still blown up like a little fed up pug and I'm incapable of chewing or talking comfortably. I enjoy being creative with food but even with a little flair I am getting fed up of soup, smoothies and mashed potatoes. Missing a delicious roast pork dinner on Sunday was nothing short of a travesty but there was no way I could miss Sunday dessert. Sunday dinner is my chance to spend a bit extra on ingredients and on time and to produce something delicious, special and sometimes a bit showy-offy.

But as it turns out desserts the texture of baby food can be delicious too! I added Creme de Cacao Liqueur to give a deeper flavour beneath the white chocolate. Sometimes I find white chocolate flavoured mousses and cheesecakes can be sickeningly sweet without some sharpness to provide contrast like a coulis or dark chocolate layer. The booze is that contrast here but if you are a white chocolate fan or are serving for teetotallers/children omit the 'grown up juice' and beat in only one egg yolk.

Note there are raw egg yolks in this so it may not be suitable for pregnant people or people with concerns about raw eggs. Sure hasn't killed me yet....

Adapted from Joy the Baker

150g white chocolate, broken into pieces
2 tablespoons of unsalted butter
1 tablespoon of water
2 tablespoons of Creme de Cacao Liqueur or other white chocolate liqueur
275ml single cream
pinch of salt
2 teaspoons of icing sugar

1. Put white chocolate, butter and water in a pan and heat gently until the chocolate is almost dissolved. Take off the heat and stir until all the chocolate is melted and the butter is combined with the chocolate. It will keep trying to separate so keeping stirring every now and then until it cools.
2. Beat the cream, salt and icing sugar until soft peaks form.
3. When the white chocolate mixture is cooled, beat in the liqueur and egg yolks until no traces of egg yolk remain. Then fold the white chocolate mix into the beaten cream. Mix gently with a big spoon until just combined. You don't want to deflate the cream.
4. Spoon into ramekins, little serving dishes or for the novelty sterile jars. Leave to set for at least 2-3 hours or preferably overnight.

Decorations here were simply made with piped melted chocolate.

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