• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

White Choc Pepper Mousse Napoleon (2/2)

  • Recipe Submitted by on

Category: Chocolate

 Ingredients List

  • E *****
  • Continued:
  • Make the white chocolate black pepper mousse: Melt the white chocolate
  • according to the directions in the Chocolate Key. Set aside to cool.
  • In a chilled 4 l/2-quart bowl of a heavy-duty electric mixer, using the
  • wire whip attachment, whip the cream until it just begins to mound. Set
  • aside in the refrigerator until ready to use.
  • Place 3 tablespoons of the cold water in a small, heatproof cup. Sprinkle
  • the gelatin over the water and let it stand for 5 minutes to soften. Place
  • the cup with the softened gelatin in a saucepan with enough water to come
  • halfway up the side of the cup. Heat the gelatin mixture over hot, not
  • simmering, water. Stir the gelatin frequently until it dissolves completely
  • and the mixture is clear, about 3 to 4 minutes. Remove the pan from the
  • heat and set aside.
  • In a 4 1/2-quart bowl of a heavy-duty electric mixer, place the egg yolks,
  • orange liqueur, the remaining 2 tablespoons of water, the black pepper and
  • the sugar. Place the bowl over a pot of hot water. The bottom of the bowl
  • must touch the water. Cook over medium heat, whisking constantly for 3 to 5
  • minutes, or until the yolk mixture is light and fluffy and has reached 140
  • F. on an instant-read thermometer. Place the bowl on the mixer stand and,
  • with the wire whip attachment in place, beat the mixture at medium-high
  • speed until it is thick and cool, about 5 minutes.
  • At low speed, beat in the dissolved gelatin mixture just until combined.
  • Using a large rubber spatula, fold the cooled white chocolate into the
  • mixture. Fold one-third of the whipped cream into the mixture to lighten
  • it. Fold in the remaining whipped cream. Cover the mousse with plastic wrap
  • and refrigerate for 15 minutes, or until firm enough to pipe.
  • Assemble the dessert: Fill a pastry bag fitted with a medium star tip (such
  • as Ateco #5) with the mousse. Place a ginger-sesame tuile on a dessert
  • plate. Pipe some of the mousse onto the tuile. Top with a second tuile.
  • Repeat the layering process, until you have used 4 tuiles. Sprinkle the top
  • tuile with confectioners' sugar. Place 3 of the reserved apricots around
  • the dessert and drizzle with apricot purie as desired. Repeat with the
  • remaining tuiles and mousse to make 4 servings.
  • Recipe By :


Recipe via Meal-Master (tm) v8.05

Title: White Choco Cake
Categories: C, A, K, E
Yield: 10 Servings


1 x white cake mix with pudding (I use Pillsbury Plus) 4 x egg whites 1 1/4
C water Combine and beat above ingredients, then add 1 C. white chocolate;
> > > > > > > > Measure the chocolate then melt. ( the first time I
melted, then measured, boy was that a heavy cake!) Just put the chocolate
in micro safe dish and melt at 20 sec intervals stirring each time.

Bake at 325 degrees as you would any cake mix. Any ?'s please let me know.
I hope you enjoy it, it's great with raspberry filling! And I think it is
low in cholesterol!
Madelyn 10:28 PM



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