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| White-Chocolate Mousse Parfaits |
| Yields eight small parfaits (3 cups mousse) |
| 4 oz. good-quality white chocolate, chopped |
| 1 ripe mango, cut into small chunks |
| 20 gingersnaps or chocolate wafers, crushed |
| Melt the white chocolate in a small, heatproof bowl over simmering water or in a microwave. Stir |
| until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very |
| warm for this speedy recipe to succeed. |
| Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on |
| medium-high speed until the cream forms firm but not stiff peaks, about 2 to 3 min. (Don't go too |
| far or the cream will curdle when the chocolate is beaten in.) Scrape the very warm white chocolate |
| into the cream. Continue beating on medium-high speed until well blended and firm, about 30 |
| seconds. The mousse should form a dollop when dropped from a spoon. |
| To serve, spoon the mousse into tall glasses, alternating with layers of the mango chunks and |
| Be careful when you melt the white chocolate -- it burns easily, so use very low heat. |
| This mousse can also be served alongside a fresh fruit compote. |
| Other combinations: fresh raspberries or quartered strawberries with crushed chocolate cookies; |
| reconstituted dried apricots with gingersnaps; blueberries with vanilla wafers. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated