MOUSSE BLACK & WHITE CHOCOLATE SPOONS

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This is not classic white chocolate mousse,but the rich and satisfying filling found in fine cakes as fluffy chocolate between layers.The dark chocolate sauce is extra thick, preventing spills from the spoons while providing appealing contrast.

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  • 24

Ingredients

  • SAUCE:
  • 2 oz(60g)semisweet chocolate,or 2 squares
  • 1/4 cup(50ml)whipping cream
  • 1 tbsp(15ml)strong coffee or espresso
  • 1/4 tsp(1ml)pure vanilla extract
  • MUSSE:
  • 3 oz(90g)white chocolate,chopped,or 3 squares
  • 1 cup(250ml)cold whipping cream,divided
  • 1/2 tsp(2ml)pure vanilla extract
  • 24 flat-bottom Chinese spoons
  • 24 chocolate-covered espresso beans

Preparation

Step 1

1. To make sauce,chop chocolate into chip size;there should be a generous 1/3 cup(75ml).Heat cream in microwave for 40 to 60 seconds or until hot;add chocolate.Stir until smooth.Stir in coffee and vanilla.Store, covered, in refrigerator for up a week.(When ready to use,check for texture:it should be thick like hot fudge sauce.If extremely thick,stir in additional teaspoon(5ml) of cold coffee or cream as need.)
2. For mousse, place metal mixing bowl and beaters in freezer.Melt white chocolate in 1/4 cup(50ml)cream over very low heat in a small heavy saucepan;stir until smooth.Or heat this small amount of cream in microwave 20 to 30 seconds or until hot;stir in white chocolate until smooth.The stir in remaining 3/4 cup(175ml)cold cream;turn into cold mixing bowl.Add vanilla.
3. Whip with electric beaters until lightened in colour and texture of firmly whipped cream.Turn into a small bowl, cover surface directly with plastic wrap and refrigerate for an hour or up to 3 days.
4. To serve,add about 1 tsp(5ml) sauce to each spoon.Place a heap of white chocolate musse on top of syrup; garnish with a coffee bean.Serve right away.

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