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Beth's White Chocolate Mousse | ENTERTAINING WITH BETH

Learn how-to make a white chocolate mousse perfect for Christmas dessert! SUBSCRIBE FOR MORE RECIPES! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden MORE HOLIDAY RECIPES!: Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Pumpkin Bread http://bit.ly/1q8avMA Baked Scallops Au Gratin http://bit.ly/1vo73z3 Fancy Ham & Cheese Pinwheels http://bit.ly/1wQ8AUrEasy Scones http://bit.ly/SconesEWB Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Elegant French Toast http://bit.ly/FrenchToastEWB Profiteroles http://bit.ly/EWBProfiteroles Coffee Cake http://bit.ly/CrumbCakeEWB Easy White Chocolate Mousse http://bit.ly/WhiteChocMousse Dad's Chewy Chocolottas http://bit.ly/BethsChocoCookies Lobster Thermidor http://bit.ly/LobsterThermEWB Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Banana's Foster http://bit.ly/BanFosterEWB Easy Almond Croissants http://bit.ly/AlmondCroissantsEWB BETH'S WINTER WONDERLAND WHITE CHOCOLATE MOUSSE Serves 8-10 depending on size of glass Ingredients: 8 oz (230 g) white chocolate 2 egg yolks, lightly beatened or the equivalent in pasteurized egg yolk product (1/2 cup 120 ml) 1 tbsp (15 ml) cognac 4 egg whites 2 cups (480 ml) of heavy cream 1 tsp (5 ml) vanilla 2 tbsp (23 g) powdered sugar 8 sprigs of rosemary 2 tbsp (25 g) of white sugar 2 tbsp (25 g) gold sugar (Betty Crocker's Cupcake Gems in gold) Method: Place chocolate in a large microwave-safe bowl. Microwave on high in 30 second increments until melted. Add egg yolks and cognac stir and set aside. Place egg whites in a mixing bowl and beat on high until stiff peaks form. Gently fold the whites into the chocolate mixture and set aside. Then beat together the heavy cream, vanilla and sugar until stiff peaks form, reserve 1/3 of the whipped cream for the garnish. Transfer this cream to a pastry bag and set aside. Fold the remaining cream into the mousse mixture, and gently mix until combined. Transfer mixture into a larger Pyrex pitcher and pour mousse into individual wine or martini glasses. About ½ cup (120 ml) per person Transfer remaining whipped cream into a pastry bag fitted with a ½" round tip. Pipe small mounds of whipped cream on top. Snip off the tops of the rosemary sprigs (about 1 ½ inches) dip in water and then roll the sprig in the sugar. Place sugared sprig into the side of the whipped cream mound, and top with the gold sugar. Refrigerate assembled desserts for at least 4 hours or overnight (Garnishes and all they will be fine) Serve with fancy store-bought shortbread cookies. Enjoy! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining. Visit my website! VISIT MY WEBSITE: http://bit.ly/EWBWebsite