White Chocolate Peach Mousse | Dairy Farmers of Manitoba

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.