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What’s better to use to make you love a dessert for a Stay At Home Valentines Day Night? I have a perfect one for you to try!
White Chocolate Mousse in a Milk Chocolate Bowl topped with a raspberry!
Milk Chocolate Bowls
yield: 10 or more bowls (make as many as you can, in case some break!)
12 oz milk chocolate bark or candy wafers
Small round water balloons
Melt the chocolate bark/wafers in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Once it’s completely melted and smooth, set it aside to cool until it is just barely warm, stirring occasionally. If the coating is too hot, it will cause the balloons to bust, so it’s important that it be nearly room temperature, but still fluid enough to dip.
Blow up the water balloons until they’re about 4”. They should be well inflated but not stretched to their maximum. Your hunny pots will be about the size of the bottom half of the balloon, so use this to judge how much you should inflate them.
Cover a baking sheet with waxed paper. Holding a balloon by the knot at the top, dip it into the barely warm chocolate. I find it easiest to press it down until it’s half-submerged, then twirl it around while pressing down so that the coating comes up around the sides in an even layer. Remove the balloon from the chocolate and let the excess drip back in the bowl, then set it down on the prepared baking sheet. Repeat with as many balloons as you can make with your candy coating. Refrigerate the tray to set the coating, around 30 minutes.
Once the coating is set, grip a balloon just below the knot, and cut a small hole in the balloon above your fingers. Slowly let the air out, controlling it with your grip. If you let the air out too fast, it’s more likely that the bowl will crack or the balloon will burst or tear, making it harder to remove. When most of the air is out of the balloon, hold it by the bottom and gently pull the balloon from the inside of the bowl. Repeat with the remaining bowls.
White Chocolate Honey Mousse
yield: 8 3/4-cup servings
12 oz white chocolate, chopped
1/4 tsp salt
2 cups heavy cream, divided use
6 tbsp honey
2 tsp unflavored powdered gelatin
3 tbsp
Combine the white chocolate, salt, 3/4 cup heavy cream, and honey in a medium saucepan. Place the pan over low heat and gently warm it up, stirring frequently, until the white chocolate has melted and the mixture is smooth. Remove from the heat, pour it into a large bowl. Let it cool to room temperature, stirring occasionally.
While you wait for the white chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the white chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and white chocolate together.
Whip the remaining 1 1/4 cups heavy cream to firm peaks. Fold half of the whipped cream into the white chocolate, and once it’s incorporated, fold in the remaining whipped cream. Pour the mousse into 8 3/4-cup chocolate pots, ramekins, or other serving containers. Refrigerate for 2 hours before serving. Mousse can be made several days in advance and kept in the refrigerator until ready to serve. If desired, top mousse with a thin layer of the flavored honey syrup & fresh berries.
Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
