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.
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Made this for a Valentine treat for my family. The roses would've been a nice touch for the holiday, but it was snowing and I didn't feel like trying to track them down. I think it would be a really nice touch though and will try again in the future. This was so easy and fast to put together if you plan ahead. The texture is outstanding. They were scraping the bowls to get every last drop! After a rest, as instructed, it will have more of your typical mousse texture. If stirred ever so slightly, it will knock a little air out and be so light and smooth and creamy dreamy....just lovely.
Thinkin bout using the shortbread as a crust and having this as a tart filling topped with fresh tropical fruit :)
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