White-Chocolate Mousse Parfaits
by Abigail Johnson Dodge
Yields eight small parfaits (3 cups mousse)
4 oz. good-quality white chocolate, chopped
1-1/2 cups heavy cream
1/4 tsp. vanilla extract
Pinch salt
1 ripe mango, cut into small chunks
20 gingersnaps or chocolate wafers, crushed
Tip: Be careful when you melt the white chocolate—it burns easily, so use very low heat.
Melt the white chocolate in a small, heatproof bowl over simmering water or in a microwave. Stir until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very warm for this speedy recipe to succeed.
Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on medium-high speed until the cream forms firm but not stiff peaks, about 2 to 3 min. (Don't go too far or the cream will curdle when the chocolate is beaten in.) Scrape the very warm white chocolate into the cream. Continue beating on medium-high speed until well blended and firm, about 30 seconds. The mousse should form a dollop when dropped from a spoon.
To serve, spoon the mousse into tall glasses, alternating with layers of the mango chunks and crushed cookies.
Serving Suggestions
This mousse can also be served alongside a fresh fruit compote. Other combinations: fresh raspberries or quartered strawberries with crushed chocolate cookies; reconstituted dried apricots with gingersnaps; blueberries with vanilla wafers.
nutrition information (per serving):
Size
:
per parfait;
Calories
(kcal):
320;
Fat
(g):
23;
Fat Calories
(kcal):
210;
Saturated Fat
(g):
13;
Protein
(g):
3;
Monounsaturated Fat
(g):
7;
Carbohydrates
(g):
28;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
180;
Cholesterol
(mg):
65;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 49
, pp. 82b
February 1, 2002
