White Chocolate Peach Mousse Shooters
Serving Size
12 servings
Great Tastes of Manitoba 2010-11
Ingredients
PEACH COULIS
WHITE CHOCOLATE MOUSSE
- 1 cup (250 mL) white chocolate chips
- 1/2 tsp (2 mL) gelatin powder
- 1/4 cup (50 mL) milk
- 2 cups (500 mL) whipping cream
- Gooseberries (garnish)
Directions
| 1. | In a blender or food processor, purée peaches, sugar, and water then pour into a liquid measuring cup. Refrigerate. |
| 2. | In a bowl, melt chocolate using microwave, stirring every 15 seconds. In a small sauce pot, sprinkle gelatin powder onto milk and let sit for 1 minute. Heat milk to just below a simmer. Whisk chocolate into warm milk until blended through. Let cool to room temperature. |
| 3. | Whip cream to stiff peak. Gradually fold chocolate mix into whipped cream and blend thoroughly. Spoon mousse into a piping bag*. In a shot glass*, fill 1/3 with chocolate mousse and 1/3 with peach purée. Top with another layer of chocolate mousse. Garnish with gooseberries. Chill for at least 4 hours before serving. |
Like this recipe? Try Chocolate Raspberry Mousse Shooters.
Tips
- Instead of a piping bag, spoon mousse into a large re-sealable plastic bag and cut the bottom corner to create a tip.
- Shot glass should be wide enough to insert a teaspoon.
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