Ben Mims article on White Chocolate in Saveur. I found it online and thought I'd share.
With it's strong caramel notes, I recently used Guittard Chocolate to construct a delicate white chocolate mousse in holiday inspired trifle. See my oh-so easy recipe below.
Dark Chocolate Peppermint Trifle Cups
A holiday twist on a traditional layered English
dessert this version is transformed with peppermint candy and served in festive
dessert cups. With alternating layers of milk-chocolate pudding and
white-chocolate, vanilla bean mousse, this trifle’s heart is a chocolate wine
soaked cake. To ease holiday cooking projects, we’ve substituted a hand made
cake for bakery purchased. Feel free to make components like pudding and mousse
the day before you assemble your cups. Serve with ChocolatRouge cream wine.
Click read more below for the recipe.
For The Chocolate Cake:
Use your favorite bakery
chocolate sponge or chocolate pound cake cut into pieces that fit neatly into
For The Syrup:
cup granulated sugar
1 cup chocolate wine, such as ChocolatRouge
For The Mousse:
1/2 cups heavy cream
ounces white chocolate, finely chopped
vanilla bean paste
cup coarsely chopped peppermint starlight mints or candy canes
For The Pudding
ounces milk chocolate, finely chopped
cups heavy cream
large egg yolks, room temperature
1/2 cups heavy cream
coarsely chopped peppermint candies or candy canes
Make the syrup: Bring
sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has
dissolved. Add chocolate wine and cook for about 5 more minutes or until syrup
consistency. Let sit.
Make the mousse:
Prepare an ice-water bath; set aside. Bring 1-cup cream just to a boil in a
small saucepan. Place white chocolate in a food processor; with machine
running, pour in hot cream in a slow, steady stream, and process until smooth.
Transfer to a medium bowl set in ice-water bath. Let cool, stirring
occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Whip remaining 1 1/2 cups cream and fold into chocolate mixture, then add in
vanilla paste and candies. Cover and refrigerate until thickened and almost
firm, about 4 hours.
Make the pudding: Put
chocolate into a large bowl; set aside. Bring cream almost to a boil in a small
saucepan. Whisk yolks in a separate, medium bowl. Pour hot cream in a slow,
steady stream, into yolks while whisking. Pour mixture back into saucepan. Cook
over medium heat, stirring, until thick enough to coat the back of a spoon,
about 1 minute. Pour through a fine sieve into chocolate; whisk well until
smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until
thick enough to hold ribbons on surface, about 15 minutes. Cover and
refrigerate until set, about 3 hours.
To assemble: Spread
one-third of the mousse into the bottom of 6 small cups that are 2 inches in
diameter. Top mousse with cake and spoon on syrup. Top with pudding, then
another layer of mousse. Place remaining cake on top; spoon with remaining
syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and
refrigerate for several hours. When ready to serve, whip cream with sugar. Top
trifle cups with the whipped cream, and sprinkle each