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  • 8 ounces imported white chocolate, chopped
  • 1 3/4 cups whipping cream
  • 4 tablespoons light corn syrup
  • 3 ounces semisweet chocolate (or bittersweet), chopped


  • Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in saucepan over very low heat until chocolate is melted and smooth.
  • Pour into a bowl and allow to cool to lukewarm.
  • Beat 3/4 cup cream with electric mixer to firm peaks.
  • Fold cream into the white chocolate mixture in 2 batches.
  • Divide mousse among 4 custard cups.
  • Cover and refrigerate until firm, about 4 hours.
  • Can be prepared up to 2 days ahead.
  • Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy saucepan over high heat.
  • Reduce heat to low, add bittersweet or semi-sweet chocolate and stir until melted and smooth.
  • Cool to room temperature. Spoon enough sauce over each mousse to cover completely.
  • Garnish with mint leaves, chocolate leaves, or chocolate curls, if desired. Or serve with berries, such as rasberries or strawberries.
  • Serve with a dollop of chocolate whipped cream.

Categories: Dessert  Mousse 
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