Oh come on, you know me by now. I can hear you saying, I can’t believe she’s writing about chocolate…again! But yeah, I am. You know it’s my favorite topic. But I’m going to switch it up a little, and this time post a recipe about white chocolate. I think I’ve really overlooked the virtues of white chocolate on this blog, to be quite honest with you. But I’m going to try and make up for it with this recipe for a White Chocolate and Vanilla Mousse.
I think what really prompted me to post this recipe was my most recent trip to Cost Plus World Market, where I found a big hunk of Callebaut white chocolate and whole vanilla beans on sale. This hunk of chocolate was just screaming mousse, and the end result was just heavenly. Is it too dramatic to call mousse heavenly? Well, I’m going to anyway. If you use whole vanilla bean in this recipe you will get these lovely black flecks throughout your mousse, but you can use vanilla bean paste, or vanilla extract if that is what you have, and still get fantastic results.
And now the best part…nuts. Nuts are my favorite food accessory, if there is such a thing. I think everything tastes better with nuts in it or on it, especially desserts. The pistachios are the perfect companion to this velvety, delicate mousse; and I love the combination of creamy and crunchy together. I loved it so much in fact, that I ate three of these mousses. Oh, did I really just admit that.
White Chocolate & Vanilla Mousse
From Vanilla by Joanna Farrow
Mama’s Tips: When melting white chocolate, be very careful not to overheat it (even for a few seconds) or it will turn into a gloppy mess.
The mini mousse’s will keep chilled in the refrigerator for a couple of days. Just cover with a piece of plastic wrap pressed on the surface of the mousse.
Cost Plus World Market has a great selection of mini serving glasses. If you don’t live near one of their retail stores, you can order from them online.