PREP:
30 minutes
CHILL:
3+ hours
YIELD:
8 servings
Ingredients
- 8 ounces white chocolate
- ½ cup (1 stick) unsalted butter
- 6 eggs room temperature
- 1 cup powdered sugar
- ½ cup Amaro
- 2 cups heavy cream, cold
- â…› teaspoon cream of tartar
- 1 pint fresh raspberries, to garnish
- 1 handful fresh mint, to garnish
Directions
- Coarsely chop the white chocolate. In a microwave-safe bowl, microwave the white chocolate and butter, stopping and stirring every 30 second until it is melted.
- Separate the egg yolks from the whites and set the whites aside. Fill a medium saucepan with about 3 inches of water. Fit the saucepan with a double boiler and bring the water to a boil, being careful not to let the bowl touch the water. In the bowl of the double boiler, whisk the egg yolks, sugar and Amaro. Cook the mixture, whisking constantly, for about 3 minutes, until it is very thick. Remove the bowl from the heat and whisk in the white chocolate.
- In a large bowl, vigorously whisk the heavy cream until stiff peaks form.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until they are stiff, but not dry. Gently fold the whipped cream and egg whites into the white chocolate mixture. In the dish or bowls you plan to use for serving, refrigerate the white chocolate mousse for at least three hours. Top the mousse with the raspberries and mint.
