Name: White Chocolate Mousse and Apricot Fool
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 container (290 ml) apricot spread; 2 tbsp (30 ml) lemon juice; 2 tbsp (30 ml) water; 4 oz (115 g) white chocolate, melted and cooled; 2 eggs, at room temperature and separated; 1 tbsp (15 ml) cold water; 2 tbsp sugar; 1/2 cup (125 ml) 35% whipping cream; 6 store-bought shortbread cookies

Ingredients

Apricot Coulis
- 1 container (290 ml) apricot spread
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) water
White Chocolate Mousse
- 4 oz (115 g) white chocolate, melted and cooled
- 2 eggs, at room temperature and separated
- 1 tbsp (15 ml) cold water
- 2 tbsp sugar
- 1/2 cup (125 ml) 35% whipping cream
- 6 store-bought shortbread cookies

Preparation

Apricot Coulis
- In a bowl, stir all of the ingredients together with a spatula. Set aside.
White Chocolate Mousse
- In a large bowl, whisk together the white chocolate, egg yolks and water. Set aside.
- In another bowl, whisk the egg whites and sugar with an electric mixer until semi-stiff peaks form. Set aside.
- In a third bowl, whisk the 35% cream with an electric mixer until stiff peaks form. Using a whisk, stir one-third of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream. Gently fold in the meringue.
Assembly
- In 6 Champagne coupes or martini glasses, place 1 tbsp (15 ml) of the apricot coulis. Cover with about 3 tbsp (45 ml) of the white chocolate mousse. Add another 2 tbsp (30 ml) of the apricot coulis and the remaining mousse. Cover and refrigerate for 3 hours or overnight. The fool will keep for 3 days in the refrigerator.
- When ready to serve, garnish each glass with a coarsely crumbled shortbread cookie.

White Chocolate Mousse and Apricot Fool

Categories

Ingredients

Apricot Coulis

White Chocolate Mousse

Preparation

Apricot Coulis

White Chocolate Mousse

Assembly

Personal Note

To help you with this recipe

RICARDO Silicone Whisk