WHITE CHOCOLATE JAZZ (A BUTTER-CREAM MOUSSE)

White Chocolate Jazz (A butter-cream mousse) image

Provided by Craig Claiborne

Categories dessert

Time 8h30m

Yield 4 to 8 servings

Number Of Ingredients 6

Ingredients

7 ounces white chocolate, available in specialty shops (see note)
1/2 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

Steps:

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.
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.
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.
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.
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.
Serve, if desired, with macadamia meringue triangles (see recipe) or macaroons.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 34 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 21 grams, Sodium 41 milligrams, Sugar 30 grams, TransFat 1 gram