White Chocolate Mousse and Apricot Fool
A white chocolate mousse, an apricot coulis and cookies, served in a large bowl, make an insanely chic dessert. To make this mousse, we don’t use gelatin. Instead, the melted chocolate is mixed with egg yolks, meringue and whipped cream, creating a light, supple mousse. Assemble this fool by alternating the apricot coulis and the […]
Ingredients
- 1 container (290 ml) apricot spread
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) water
- 4 oz (115 g) white chocolate, melted and cooled
- 2 eggs, at room temperature and separated
- 1 tbsp (15 ml) cold water
- 2 tbsp sugar
- 1/2 cup (125 ml) 35% whipping cream
- 6 store-bought shortbread cookies
Instructions
- In a bowl, stir all of the ingredients together with a spatula. Set aside.
A white chocolate mousse, an apricot coulis and cookies, served in a large bowl, make an insanely chic dessert. To make this mousse, we don’t use gelatin. Instead, the melted chocolate is mixed with egg yolks, meringue and whipped cream, creating a light, supple mousse. Assemble this fool by alternating the apricot coulis and the mousse, then garnishing it with crushed shortbread cookies. What a stunner!