White Chocolate Mousse With Espresso Ganache
by Hetal Kamdar
Ingredients
- 125 grams grated white chocolate
- ½ cup milk
- ½ tbsp gelatin
- 1/2 cup whipped cream
- ½ tsp vanilla essence
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp sugar
- 1 cup semisweet chocolate
- 1 tbsp instant espresso powder
Step 1 of 8
Heat the milk and add the grated white chocolate and stir till it melts.
Step 2 of 8
Stir in vanilla essence at this point (if you are using).
Step 3 of 8
Let the chocolate mixture chill at room temperature.
Step 4 of 8
Add 1 tbsp. water to set gelatin and heat it in a microwave for 10 seconds.
Step 5 of 8
Strain and add the dissolved gelatin in melted chocolate.
Step 6 of 8
Now using a spatula, gently fold the whipped cream into the chocolate without deflating it.
Step 7 of 8
Pour it in an individual shot glass and set in a refrigerator for at least 2 hours.
Step 8 of 8
Heat cream, butter, and sugar in a saucepan over medium-high heat.
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