Recipe - White Chocolate Mousse With Dark Chocolate Sauce

8 ounce Imported white chocolate;
(such as Lindt), chopped
1 cup Chilled whipping cream; plus
6 tablespoon Chilled whipping cream
4 tablespoon Light corn syrup
3 ounce Bittersweet; (not
unsweetened) or semisweet
chocolate, chopped
Fresh mint sprigs;
(optional)

For a nice touch, fold fresh raspberries into the mousse and garnish it
with additional berries.

Source: Bon Appetit, November 1993

Stir white chocolate, One fourth cup cream and 2 tablespoons syrup in heavy small
saucepan over low heat until chocolate is melted and smooth. Pour into
medium bowl; cool to barely lukewarm. Using electric mixer, beat Three fourths cup
cream in medium bowl to mediumfirm peaks. Fold cream into white chocolate
mixture in 2 batches. Divide mousse among 4 custard cups. Cover and
refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.)

Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup
to simmer in heavy small saucepan over high heat. Reduce heat to low; add
bittersweet chocolate and stir until melted and smooth. Cool to room
temperature. Spoon enough sauce over each mousse to cover completely.
Garnish with mint, if desired.

Posted to JEWISHFOOD digest by "Deborah Altman" daltman@itmassoc.com on
Aug 3, 1998, converted by MM_Buster v2.0l.