Yes, we had a mousse marathon at our house the weekend before Thanksgiving. I posted Dorie Greenspan’s Dark Chocolate Mousse on Friday…and today, it’s a slightly tangy White Chocolate Yogurt Mousse. My daugher, Katie, claims most chocolate desserts are “too chocolaty,” while the boys want more chocolate chips, more cocoa, more anything to increase the chocolate intensity. So to make peace in the family, I made a mousse just for her.
Garnishing with pomegranate arils and a sprig of mint is the perfect way to put some holiday spirit into this dessert. Wouldn’t these look gorgeous served in little shot glasses on a Christmas buffet? Katie, my hardest critic, gave them her seal of approval.
White Chocolate Yogurt Mousse~
7-8 ounces plain, Greek-styled yogurt, at room temperature (I used Fage Total)
4 ounces good quality white chocolate, melted
3 tablespoons sugar
2 egg whites
1 teaspoon vanilla
Combined yogurt and melted chocolate in glass mixing bowl. Heat gently in microwave if you find any unmelted bits of chocolate in your mixture. Set aside.
Place egg whites and sugar in top of a double boiler and beat till soft peaks form. Fold whipped egg whites into yogurt mixture. Divide into 4 serving dishes or small glasses. Chill at least 3 hours before serving. Garnish with fresh berries or pomegranate arils.
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