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White Chocolate Mousse with Pomegranate Sauce

A luscious pomegranate sauce and a sprinkling of seeds add a festive touch to this elegant mousse served in a cone made of chocolate. It’s lovely for romantic occasions, too. —JoAnn Mathias, Hoschton, Georgia
  • Total Time
    Prep: 1 hour + chilling Cook: 15 min. + chilling
  • Makes
    8 servings

Ingredients

  • 3/4 cup unsalted butter, cubed
  • 1 package (12 ounces) white baking chips
  • 2 cups heavy whipping cream, divided
  • 3/4 cup sugar
  • 5 large egg yolks, lightly beaten
  • 1 envelope unflavored gelatin
  • 1/3 cup cold water
  • CHOCOLATE CONES:
  • Parchment paper
  • 9 ounces bittersweet chocolate, melted
  • SAUCE:
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 bottle (16 ounces) pomegranate juice
  • 1/2 cup pomegranate seeds

Directions

  • In a large saucepan, combine butter, baking chips, 3/4 cup cream and sugar; cook and stir over low heat until smooth and sugar is dissolved. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan. Cook and stir 2 minutes or until mixture is slightly thickened. Remove from heat.
  • In a large bowl, sprinkle gelatin over cold water; let stand 1 minute. Add a small amount of hot white chocolate mixture; stir until gelatin is dissolved. Stir in remaining white chocolate mixture. Place bowl in a pan of ice water; stir occasionally until mixture is thickened, about 30 minutes.
  • In another bowl, beat remaining 1-1/4 cups cream until soft peaks form. Add a third of the whipped cream to the chilled white chocolate mixture; beat on low speed just until blended. Fold in remaining whipped cream. Refrigerate, covered, at least 30 minutes or until serving.
  • For chocolate cones, make eight paper cones to coat with chocolate. Cut four 8-in. circles from parchment paper; cut each circle in half. Form each into a 3-in.-wide cone, overlapping edges and being sure the cone is closed at the pointed end.
  • Brush about half of the melted chocolate on the inside of the paper cones, beginning at the seam. Stand cones upright in champagne flutes or narrow drinking glasses; refrigerate until set, about 5 minutes. Add a second coat of chocolate; refrigerate until serving.
  • For sauce, in a small saucepan, whisk cornstarch and water until blended; stir in pomegranate juice. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cool completely.
  • To serve, spoon sauce onto dessert plates. Carefully peel parchment paper from chocolate cones. Fill cones with mousse; arrange carefully over sauce. Sprinkle with pomegranate seeds.

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