White Chocolate Mousse

There's a new show on the FoodNetwork that I've fallen in love with.   Claire Robinson's 5 Ingredient Fix, it's ingenious!  I especially love her White Chocolate Mousse.  These were easy to make and heavenly to eat.  My head is already spinning with fun lil twists for this decadent dessert, i.e. coffee/espresso mousse, use it as frosting on cupcakes, adding lime zest and less chocolate for a lighter more citrus-y taste.  Delish!

All 5 Ingredients: 2 egg yolks, 2 tablespoons of sugar, 1 and 1/4 cup of heavy whipping cream,7 ounces white chocolate, and fruit- the recipe suggested black berries, but strawberries and mint would go amazingly with this dessert. 

1. Wisk egg yolks and sugar in a small bowl, until pale in color.

2. In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it, about 3 minutes.

3. Pour hot mix into a fine mesh sieve placed directly over bowl with half the white chocolate. Stir until completely smooth. Microwave the remainder of the white chocolate and add to mixture, stir till completely smooth.
4. In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.

5. Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.

Ta Da...

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