Monday, February 8, 2010
Quick! Winter is melting away like a snowflake. I know you are probably cheering, but you need to try these while the season lingers a little longer. This white chocolate mousse holds well in the refrigerator to quickly put a snowflake together for just yourself, or spur-of-the-moment for guests.
Have you ever seen snowflakes so tempting as these? These little pastries are just the right size to end a winter meal.
This mousse is lighter than you expect because of the fluffy egg whites - which you won’t even realize are there. The addition of gelatin makes the mousse stable enough to hold as long as the cream’s expiration date. If you use ultra-pasteurized cream, that could be a long time! Just stir well before using.
I tried several pastry recipes - buttery, slightly sweet, cookie-like, etc... But the one that yielded the best result was my favorite “Never Fail Pie Crust” (link is HERE) Use the directions for assembling the pastry, then roll out as directed in the recipe link below:
For this recipe & detailed how-to photos, go to: