White Chocolate Honey Mousse

posted on: Saturday, May 23, 2009

(with raspberries on top!)
  • 3 ounces white chocolate, chopped
  • 1 tablespoons honey
  • 3/4 cup chilled heavy cream
  1.  melt the chocolate (I like using a double boiler. Some people microwave but I always get it wrong when I microwave)
  2. Stir in honey and add 1/2 cup  heavy cream. Let cool to room temperature
  3. When the chocolate mixture has cooled, whip remaining cream until it forms a soft peak. Gently fold the cream into the chocolate mixture. Pour the mixture into four dessert glasses, cover and refrigerate for at least 2 hours.
  4. Garnish with raspberried if desired.
I am huge fan of white chocolate. We tried doing this last week and it didn't work because we had cheap white chocolate that melted funny. Yesterday we went all out and bought expensive white chocolate. It was worth it. I am not exaggerating, this is one of the most delicious things I have ever tasted!

The original recipe can be found in this book Food As Foreplay: Recipes for Romance, Love and Lust

a fun little cookbook that is perfect for home date nights.
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