Recipe of White Chocolate Mousse With Espresso Ganache
Hetal Kamdar
White chocolate mousse with espresso ganache is an absolute win-win dessert. The sight, the sound, and the aroma will surely tempt you. Chocolate is an aphrodisiac and food for the soul.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Chilling Time 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Dessert
Cuisine American, French
Servings 6
Calories 3106 kcal
Heat the milk and add the grated white chocolate and stir till it melts.
Stir in vanilla essence at this point (if you are using).
Let the chocolate mixture chill at room temperature.
Add 1 tbsp. water to set gelatin and heat it in a microwave for 10 seconds.
Strain and add the dissolved gelatin in melted chocolate.
Now using a spatula, gently fold the whipped cream into the chocolate without deflating it.
Pour it in an individual shot glass and set in a refrigerator for at least 2 hours.
ESPRESSO GANACHE METHOD- Heat cream, butter, and sugar in a saucepan over medium-high heat.
Stir continuously to dissolve sugar and bring the mixture to a boil.
Place the chocolate and the espresso powder in a bowl.
Now pour the hot mixture over the chocolate and stir it until smooth.
Keep at room temperature until ready to use.
Calories: 3106 kcal Carbohydrates: 217 g Protein: 33 g Fat: 238 g Saturated Fat: 144 g Polyunsaturated Fat: 8 g Monounsaturated Fat: 69 g Trans Fat: 1 g Cholesterol: 480 mg Sodium: 297 mg Potassium: 2002 mg Fiber: 15 g Sugar: 176 g Vitamin A: 4963 IU Vitamin C: 2 mg Calcium: 721 mg Iron: 12 mg
Keyword espresso ganache, White Chocolate Ganache