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In Original Collections

White Chocolate Jazz (A butter-cream mousse)

Ingredients

  • 7 ounces white chocolate, available in specialty shops (see note)
  • ½ cup heavy cream
  • 8 tablespoons butter, at room temperature
  • 2 pints berries such as raspber ries or strawberries
  • 2 tablespoons sugar
  • Macadamia meringue triangles (see recipe), optional
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      454 calories; 33 grams fat; 20 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 3 grams protein; 74 milligrams cholesterol; 40 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 8 servings

Preparation

  1. Combine the white chocolate and cream in a mixing bowl, preferably metal. Set the bowl in a basin of simmering water. When the chocolate is melted, beat the mixture briskly with a wire whisk. When well blended set aside to cool to almost room temperature. Add the butter and beat until pale in color.
  2. Pour or spoon equal portions of the mixture into each of 4 small ramekins or souffle dishes, each with a capacity of about 1/3 cup. Arrange the ramekins in a dish and place in the freezer. Let stand 8 hours or longer.
  3. Set aside a dozen or more whole berries to be used as a garnish. Put the remaining berries into the container of a food processor and add the sugar. Blend thoroughly. Put the puree through a fine sieve, preferably of the sort known in French kitchens as a chinois. Press with a rubber spatula to extract as much liquid as possible. There should be about 1 cup of this sauce.
  4. Unmold the ramekins. To do this, dip the base of each ramekin briefly in a basin of hot water. Run a knife around the inside of each ramekin to loosen the sides. Shake the ramekin over a plate. You may have to encourage the unmolding with a knife. This mousse is incredibly rich. You may serve 1 mousse as an individual portion, or you may cut each in half crosswise to make 2 round halves. If desired, serve one-half per person. Keep chilled until ready to serve.
  5. To serve, spoon an equal portion of sauce on 4 or 8 serving dishes. Smear it over evenly. Arrange a portion of mousse in the center. Surround it with berries.
  6. Serve, if desired, with macadamia meringue triangles (see recipe) or macaroons.
  • The preferred brand of white chocolate for this dessert is Tobler’s, imported from Switzerland.

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