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White Chocolate Mousse with a Valentine’s Touch

How often have you heard of perfectly competent cooks and bakers saying that they’re too scared to attempt making macarons? Have they got cold feet or something?

Cold feet? Macaron feet, happy feet and a warm heart

When they do finally attempt making them, I love how so many of them post excited messages on the Facebook page. You know the one that appears the most? “My macarons have feet!” You’ve no idea how much I want to dance too, knowing that some of that feel-good-macaron-feet pleasure has been spread.

It may be chilly with sub-zero temperatures outside Paris, but this warms the heart no end. This week some of you asked how to pipe out macaron hearts. It’s easy peasy. Just imagine you’re making a ‘V’ shape in 2 lines. Do it quite quickly: push down a bit more mixture at first at the top of each line and taper off coming down.  As the mixture spreads out slightly on the baking sheet you’ll see it come together.

How to make macaron hearts

Instead of filling the macaron hearts, they’re also handy as a garnish for desserts.

For a romantic dessert, try this Hermé-style simplistic version of rose mascarpone cream served on a giant rose macaron and topped with fragrant raspberries (recipe on p.109 in the book.) There’s only one problem: many of you are lucky enough to have red fruits in season just now but here there are no blooming raspberries around due to these Siberian winds – or at least worth buying them at an extraordinary cost and with no flavour. So I attempted something different.

raspberry rose macaron dessert

With the snow initially as inspiration, I remembered the Merveilleux pâtisserie from Un Dimanche à Paris with Mardi of EatLiveTravelWrite. It was basically a meringue coated with cream, infused with rose and orange flower water (although I didn’t really taste it enough), and rolled in white chocolate. Although I’m not the biggest fan of white chocolate, I chose it because it didn’t just look pretty but it was also deliciously light. Besides, I adore rose and orange blossom.

So with all this in mind, I’ve come up with a light, fragrant, snowy mousse for you that’s not too sweet: it’s a quick and easy gluten free dessert.

What is it about rose that makes it so Valentine friendly?  I adore this addition of the orange blossom. Heating the white chocolate in the pan with a little of the cream makes melting it so much easier – especially if you’re unsure of the quality of your chocolate. The meringue crunch comes from the macaron heart and the dosage of orange blossom and rose counteracts the sweetness of the chocolate and is just enough to send your Valentine into a billowy, romantic cloud. Accompany this with glass of chilled Muscat.

white chocolate mousse

White Chocolate Mousse

White Chocolate Mousse with Rose and Orange Blossom

Serves 4 big glasses or 8 mini portions

Preparation: 15 minutes
Cooking Time: 5 minutes
Chilling Time: At least 20 minutes

300ml whipping cream
120g white chocolate (+ 20g grated for decoration)
1 tbsp rose water
1/2 tbsp orange flower water
1 egg white

1. Place a mixing bowl in the freezer for 10 minutes (I just put it outside – brrr!)

2. Meanwhile, break 120g of the white chocolate into a saucepan and heat very  gently together with 50ml of the cream, rose and orange flower waters. As soon as it’s melted (after about 5 minutes), set aside to cool slightly.

2. Using an electric beater, whisk the rest of the cream with the egg white to medium-firm peaks. Gradually pour in the melted chocolate mixture and continue whisking until completely mixed together.

3. Pour into individual serving glasses and sprinkle on the grated white chocolate. Set aside in the fridge until needed.

Halve the quantities if you’re serving just for a romantic couple but this does keep easily until the next day in the fridge.

You could also serve this with macarons; if you don’t have cold feet!

white chocolate mousse

Update: I’m so thrilled to see my recipe tried, tested and approved by Gourmantine’s Blog in her marathon to find the best chocolate mousse:

Well, I think anyone thinking this way should be sent a pot of this white chocolate treat by wonderful Jill Colonna, and I am most certain they will have an epiphany.

When I first saw this recipe posted on her fabulous blog “Mad about Macarons” (and I tell you, her macarons are truly to die for..), I couldn’t wait to make it, and chocolate mousse marathon seemed more than appropriate for it.

To be honest, the dark chocolate loving judge panel put the final fight for the best of the best title between recipes essentially out of dark chocolate, but this wonder was considered a champion in it’s own category and does deserve a special mention…Just for the record, it tastes better than it looks…this one is definitely going to the top of my all time favorites.”

White Chocolate Mousse with Rose and Orange Blossom
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

The lightest white chocolate mousse recipe with a touch of rose and orange blossom water to make even those who don't like white chocolate love this mousse!

Course: Dessert
Cuisine: French
Servings: 8
Calories: 211 kcal
Author: Jill Colonna
Ingredients
  • 300 ml whipping cream
  • 120 g white chocolate + 20g grated for decoration
  • 1 tbsp rose water
  • 1/2 tbsp orange flower water
  • 1 egg white
Instructions
  1. Place a mixing bowl in the freezer for 10 minutes (I just put it outside - brrr!)
  2. Meanwhile, break 120g of the white chocolate into a saucepan and heat very  gently together with 50ml of the cream, rose and orange flower waters. As soon as it's melted (after about 5 minutes), set aside to cool slightly.
  3. Using an electric beater, whisk the rest of the cream with the egg white to medium-firm peaks. Gradually pour in the melted chocolate mixture and continue whisking until completely mixed together.
  4. Pour into individual serving glasses and sprinkle on the grated white chocolate. Set aside in the fridge until needed.
Recipe Notes

Halve the quantities if you're serving just for a romantic couple but this does keep easily until the next day in the fridge.

Jill Colonna

MadAboutMacarons.com

 

White chocolate mousse

Rose & White Chocolate Panna Cotta with Cherry & Cardamom Coulis

Love is in the air. I have fallen in love with this dessert for St Valentine’s Day.

rose pannacotta and cherry cardamom coulis

rose & white chocolate panna cotta with cherry cardamom coulis

What I love about the Panna cotta is it’s so simple.  It’s the kind of dessert you can rattle out when in a rush and don’t have time to think of anything over the top or fancy.  It does the job.  Once you have the basic recipe you can make all sorts of flavour combinations – even savoury.

Informal? Serve them in funky little yogurt pots or shot glasses for parties with some fruit or purée dolloped on top. Something more formal? Pour into silicone moulds and turn them out on serving plates surrounded with a fruit purée and be creative on decor.  For a touch of Parisian elegance, mes amis, add a rose macaron or two, serve with a glass of bubbly and feel the toes curl…

Talking of bubbles, I needed a flute of pink Champagne just for the sake of a romantic shot.  In the end, the bottle and stem of the flute are barely visible.  I tried to get the Champagne in view but the angle was wrong; drank some more to see if a lower level would work.  No use.  Drank the whole lot and it still didn’t show.  In fact, there’s maybe a bit of camera shake?  Never mind.  It was deliciously fun!

rose, cardamom and white chocolate panna cotta

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Chilling Time: 2 hours

Panna Cotta:

3 gelatine leaves @ 2g each
400ml single cream (min 30% fat)
100ml rosewater*
few drops of red colouring
80g white cooking chocolate
3 tbsp caster sugar

Coulis:

2 cups cherries, pitted
2 tbsp water
4 tbsp sugar
2 tsp lemon juice
Seeds from 2 cardamom pods

1.  Soak the gelatine in cold water for 5 minutes.

2.  Heat together the cream, rosewater*, colouring and sugar in a saucepan and gradually melt in the white chocolate.  Stir until smooth.
(* Rosewater: I normally use half litre bottles of light rosewater from North Africa that I get in France.  When I was in Scotland this week I could only find small 60ml bottles, which was so much more concentrated.  I would suggest the smaller the bottle, the smaller the dose needed. Ideally it should be water with essence of rose no more than about 6%)

squeeze gelatine

3.  Squeeze in the gelatine and stir to dissolve into the warm cream.

4.  Pour into non-stick silicone moulds.  Here I used briochette moulds but you could use muffin moulds.

5.  Leave to cool in the fridge for at least 2 hours.

cherries and cardamom

6.  Meanwhile, make the coulis: place the cherries in a saucepan with water (no need for water if your cherries are frozen since not in season), sugar, lemon juice and the cardamom seeds.

7.  Cook for about 10 minutes until the cherries are soft.  Transfer to a blender and blitz to a smooth sauce.

cherry and cardamom sauce

8.  When ready to serve, run the underside of the moulds briefly under hot water then carefully turn them out directly on to the serving plates and pour around the coulis.

rose and white chocolate panna cotta with cherry and cardamom coulis

Et voilà !


 

This dessert recipe was featured as a Guest Post for St. Valentine’s on Kate’s blog at Diethood.com