This simple eggless mousse puts the milky flavor of white chocolate center stage, highlighted by subtle molasses notes from raw cane sugar. Because this mousse contains little more than the ingredients found in white chocolate itself, it’s important to invest in the best quality you can find; my favorites are Valrhona’s 35 percent Ivoire and Republic del Cacao’s 31 percent Ecuador. Top with ground pistachios for a pleasing crunch, and serve with Pistachio-Cardamom Shortbread.
I followed to the T this recipe. It NEVER set up and had a grainy taste to it. Wish I would have just taken the $50 and bought some from the local bakery!
Way way way too sweet. Served this for a dinner last night and none if us could finish the 1/2 cup serving. The shortbread, however, was a great success.
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