Recipe courtesy of Amy Blauberg and Erik Blauberg

Ultimate White Chocolate Mousse with Chocolate Phyllo and Raspberry Sauce

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

1 pound white chocolate (valhrona)

4 ounces heavy cream

1-ounce sweet butter

1 1/2 egg yolk

3 1/4 ounces heavy cream, warm

22 1/2 ounces heavy cream whipped, soft peaked

12 broken pieces chocolate phyllo (recipe follows)

4 ounces raspberry sauce

4 mint sprigs and fresh raspberries for garnish

RASPBERRY SAUCE:

2 cups fresh raspberries

1 tablespoon confectioners' sugar

2 tablespoons fresh lemon juice

CHOCOLATE PHYLLO LAYERS (FOR MOUSSE):

1 pound butter

1 cup cocoa powder (brut)

5 sheets phyllo pastry dough

8 ounces granulated sugar (approximately)

Directions

  1. Melt the chocolate in a double boiler. Reserve at room temperature. In a saucepan, add 4 ounces heavy cream and 1-ounce butter, heat until butter is melted. Reserve. In a mixing bowl, add the egg yolks and whisk in the heavy cream and butter mixture, whisk until blended well. Then pour back into saucepan. Place on a low heat, heat until it thickens, be careful not to boil and not to curdle the yolks (making a creme anglaise). Let cool. Place the chocolate into a mixer with a paddle blade, add the creme anglaise, add the warm heavy cream, whip until cool. Fold in the soft peak cream until smooth (about 15 seconds). Place in a tightly covered plastic container, refrigerate overnight. Serve with crispy phyllo and raspberry sauce.;

RASPBERRY SAUCE:

  1. In food processor, combine the raspberries, sugar, and lemon juice. Process to blend. Strain through a fine mesh sieve to remove seeds. Transfer to a sealed container. The sauce may be refrigerated for 2 to 3 days, or frozen up to a month.;

CHOCOLATE PHYLLO LAYERS (FOR MOUSSE):

  1. Preheat oven to 350 degrees. In a saucepan melt the butter. Remove from the heat and stir in cocoa powder. Take a sheet of phyllo pastry dough and brush with butter/cocoa mixture. Then sprinkle with granulated sugar and add another sheet of phyllo on top. Continue to layer the phyllo and brush with butter/cocoa mixture until 5 layers have been assembled. Place the phyllo layers between 2 pieces of parchment, then sandwich the paper/phyllo between 2 sheet pans. Place in oven and bake for 9 minutes or until crisp. May take longer in a conventional oven. Remove from the oven and let cool. Then remove the parchment paper and break up the phyllo into abstract pieces. On 4 plates, layer the mousse the phyllo then mousse, etc. until 3 layers are complete. Then drizzle the raspberry sauce around the mousse and garnish mint and fresh raspberrries.