Recipe of White Chocolate Mousse With Espresso Ganache
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.
Ingredients
- 125 grams grated white chocolate Best quality chocolate
- ½ cup milk
- ½ tbsp gelatin
- ½ cup whipped cream
- ½ tsp vanilla essence optional
ESPRESSO GANACHE
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp sugar
- 1 cup semisweet chocolate
- 1 tbsp instant espresso powder
Instructions
- 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.
Nutrition
Sodium: 297mgCalcium: 721mgVitamin C: 2mgVitamin A: 4963IUSugar: 176gFiber: 15gPotassium: 2002mgCholesterol: 480mgCalories: 3106kcalTrans Fat: 1gMonounsaturated Fat: 69gPolyunsaturated Fat: 8gSaturated Fat: 144gFat: 238gProtein: 33gCarbohydrates: 217gIron: 12mg
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