WHITE CHOCOLATE MOUSSE
|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.