WHITE CHOCOLATE MOUSSE WITH RASPBERRY SWIRL
By Kiml
Rate this recipe
4.4/5
(5 Votes)
Ingredients
- Ingredients
- 1 tablespoon cold water
- 1/2 teaspoon unflavored gelatin
- 1/2 cup heavy whipping cream
- 3 oz. white chocolate
- 1/4 cup pureed raspberries
- 15 Athens® Mini Fillo shells (1 box)
- 1/4 cup halved raspberries, for garnish
Details
Servings 15
Preparation
Step 1
In a small pan, combine water and gelatin. Let stand for 1 minute to soften.
Add 2 tablespoons of heavy cream. Stir over low heat until gelatin dissolves. Add white chocolate. Stir until melted. Chill until cool, but not set, about 10 minutes.
In a small chilled bowl, whip remaining heavy cream to full volume. Fold whipped cream into cooled chocolate. Drizzel pureed raspberries onto cooled chocolate. Run a knife through chocolate to create raspberry swirls. Chill for 1 hour.
Spoon or pipe 2 teaspoons of filling into each Fillo Shell. Garnish with raspberry half. Serve immediately.
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