White Chocolate Mousse with Cherry Sauce
Recipe from Better Homes and Gardens

The steps and time to make this beautifully delicious dessert is worth the taste and compliments received.


White Chocolate Mousse with Cherry Sauce

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Servings: Makes 6 servings.
Prep Time: 45 mins
Total Time: 1 hr 15 mins
Related Categories: Cherries, Chocolate Desserts, Chocolate Mousse, Mousse, White Chocolate
 
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Ingredients
  • 2 
    beaten egg yolks
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  • 1/2  cup
    milk
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  • 1  teaspoon
    cornstarch
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  • 3  tablespoons
    sugar
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  • 3  ounces
    white baking bar, grated
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  • 1/2  teaspoon
    vanilla
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  • 1-1/2  cups
    whipping cream
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  • 1/2  cup
    sugar
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  • 2  tablespoons
    cornstarch
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  • 1/2  cup
    water
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  • 2  cups
    fresh or frozen pitted tart red cherries
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  • 1  tablespoon
    orange liqueur or orange juice
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Directions
1.
Chill a small mixing bowl. Combine egg yolks, milk, 1 teaspoon cornstarch, and 3 tablespoons sugar in a heavy small saucepan. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in the grated baking bar and vanilla; stir until melted. Cool to room temperature.
2.
Beat whipping cream in the chilled bowl on low speed until soft peaks form (tips curl). Gently fold the cooled baking bar mixture into the whipped cream. Spoon the mixture into a 2-quart square baking dish. Refrigerate 4 to 24 hours or until set.
3.
For cherry sauce, combine 1/2 cup sugar and 2 tablespoons cornstarch in saucepan. Stir in water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Add orange liqueur or orange juice. Cool slightly.
4.
To serve, spoon chocolate mixture onto dessert plates. Drizzle with warm cherry sauce. Makes 6 servings.
Nutrition information
Calories 453, Total Fat 29 g, Saturated Fat 18 g, Cholesterol 157 mg, Sodium 72 mg, Carbohydrate 43 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin A 35%, Vitamin C 10%, Calcium 10%. Percent Daily Values are based on a 2,000 calorie diet
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