COFFEE-WHITE CHOCOLATE MOUSSE

SOURCE: MICHEL RICHARD, JUDY ZEIDLER, AND JAN WEIMER. MICHEL RICHARD'S HOME COOKING WITH A FRENCH ACCENT.

Dark roasted notes of mocha shine more genuinely within the purity of a white chocolate base because the sharp bitterness of espresso has no other similarly interfering color or flavor profile it had to contend against. The only stumbling block to the partnership is the volatility of melted white chocolate to seize up from the slight drop of hot liquid coffee. To avoid such tension, the espresso needs to cool down by thinning with well-chilled heavy cream, which can then absorb more deeply into the white chocolate.

Ingredients

8 ounces/227 grams finely chopped premium-quality white chocolate

1 1/2 cup/360 mL well-chilled heavy cream

3 tablespoons/45 mL instant espresso powder dissolved in 2 tablespoons/30 mL water

4 large egg whites

Pinch/0.25 grams cream of tartar

1/4 cup/50 grams sugar

OPTIONAL: 3 to 4 tablespoons/25 grams crushed amaretti cookies for garnish

Specific Equipment

Medium-sized mixing bowl

Rubber spatula

Small saucepan

2 large mixing bowls

Wire whisk

Mixer equipped with a whisk attachment

Plastic wrap

Serves 6 to 8

Instructions

1. Melt the white chocolate in a medium-sized mixing bowl set over a small saucepan of simmering water, stirring the white chocolate constantly with a rubber spatula until smooth. Remove both the saucepan and bowl from heat and set aside to cool to tepid temperature.

2. Beat the heavy cream and the dissolved espresso powder in a large mixing bowl with a wire whisk until soft peaks form. Set aside and keep well-chilled.

3. Beat the egg whites and the cream of tartar in another large mixing bowl at medium speed using a mixer equipped with a whisk attachment until soft peaks form. Raise the mixer speed to medium-high and beat in the sugar gradually for 2 to 3 minutes or until the egg whites have turned stiff and glossy.

4. Fold a quarter of the beaten egg whites into the tepid white chocolate. Fold the mixture gently back to the beaten egg whites until streaks from the white chocolate are no longer visible. Fold in the cream gently until the mixture is well blended.

5. Pour the mousse equally to individual well-chilled serving glasses. Cover each glass with plastic wrap and refrigerate for 4 hours or overnight. Sprinkle with crushed amaretto cookies, if desired.