If the dissolved gelatin sits for too long before you add it to the melted chocolate then it will firm up.Don’t overheat the gelatin or it will lose its potency.
Use 10-second intervals and stir between intervals. Once the gelatin is hydrated, zap it in the microwave to dissolve it.Sprinkle the gelatin over the liquid and let it sit until it absorbs all the water. The dried gelatin needs to ‘bloom’ or hydrate before you heat it.This mousse is also delicious as a filling for our white chocolate cupcakes. Set the desserts on a tray, drape a sheet of plastic wrap over them and place in the refrigerator for 12 hours.Spoon a layer of raspberry puree on top and repeat the layers finishing with mousse on top. Pipe or spoon a layer of mousse into 6 small dessert or wine glasses.Gently, fold the cooled white chocolate into the whipped cream, 1/3 at a time. Add the whipping cream and the sugar to a large chilled bowl and whip to the stiff peak stage.Set aside to cool slightly while whipping the cream. Stir in the gelatin (make sure the gelatin is still in liquid form before stirring it into the chocolate). Slowly stir the other half of the milk into the chocolate and stir vigorously until it has a smooth consistency.Heat the milk in a saucepan, then pour 1/2 of it over the chopped white chocolate and stir it vigorously.Set the softened gelatin in the microwave and zap in 10 seconds intervals until syrupy. Add the cold water to a small dish and sprinkle the gelatin evenly over the water and let sit for 5 minutes.To Make and Assemble the White Chocolate Mousse: Before adding the cornstarch to the puree you need to mix it with the cold water until it is smooth.Remember to occasionally scrape the accumulated purée from the underside of the strainer.Press the berries with the back of a spoon to get them through the strainer. Set the strainer over a bowl to collect the puree.Set the bowl of puree aside to cool to room temperature.In a small dish whisk the cornstarch and 3 tablespoons of water together then whisk into the hot purée and cook for a minute or so until the sauce thickens. Return the purée to the saucepan set over medium-high heat.Pour the mixture through a fine-mesh strainer set over a bowl.Bring to a gentle boil and cook for about 5 minutes. Combine the raspberries, sugar, and lemon juice in a saucepan.The raspberry puree can be made a day or two in advance and refrigerated. If you scroll down the page to the recipe card you will find the full, detailed recipe with additional tips in the note section: Prepare the raspberry purée: We are listing the basic instructions below to give you an idea of the process. Making this elegant dessert may seem difficult but it is actually quite simple.
#Chocolate mousse with gelatin sheets how to#
How to Make this Raspberry White Chocolate Mousse:
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