Roasted White Chocolate Mousse
Absinthe Brasserie & Bar - San Francisco
Pastry chef Bill Corbett was selected by JBF Award–winning pastry chef Gina DePalma to cook at the 2010 Awards gala. For the event, Corbett created this unique mousse made with oven-roasted white chocolate, which has a delicious, caramel-like flavor.
4 to 6 servings
- 1 pound white chocolate, broken into large chunks
- 3 tablespoons canola oil
- 1 teaspoon salt, divided
- 1/3 cup feuilletine
- 2 3/4 cups heavy cream, divided
Preheat the oven to 300ºF. Put the white chocolate chunks into a roasting pan. Roast in the oven for 40 to 50 minutes, stirring every 5 to 10 minutes. The chocolate will turn a golden caramel color. It will stiffen between stirrings but should become smooth as you stir it. Pour the roasted white chocolate onto a silicone baking mat or wax paper. Allow to set for 24 hours. Don’t worry if the chocolate develops a mottled appearance (known as bloom).
Break up the roasted chocolate into small pieces. Measure out 160 grams (about 1 1/3 cups) of the chocolate. Melt the 160 grams of chocolate with the canola oil in a bowl over boiling water. Mix in 1/2 teaspoon salt and the feuilletine. Spread on a silicone baking mat or wax paper and leave to set overnight.
Place the remaining chocolate (about 300 grams, or 2 2/3 cups) in a medium bowl. Bring 1 cup of the cream to a boil in a small saucepan. Pour the hot cream over the chocolate. Whisk until smooth. Add the remaining 1/2 teaspoon salt. Set aside to cool until thickened, at least 20 minutes. Whip the remaining cream in a stand mixer until it forms soft peaks. Fold 1/3 of the whipped cream into the chocolate mixture. Carefully fold the remaining whipped cream into the chocolate mixture. Divide the mousse among 4 to 6 ramekins or serving bowls. Refrigerate for at least 4 hours or overnight.
To serve, break the chocolate-feuilletine bark into small pieces and use to garnish the mousse.