White Chocolate Tower with Dark Chocolate Mousse
Kirsch adds a unique, unexpected twist to this incredible, artistic and flavorful dessert.
Author: Cheryl Avery (Adapted from Master Chef)
Recipe type: Dessert
- 6 ounces fresh raspberries
- 1 to 2 Tablespoons Kirsch
- 7 ounces white chocolate
- 4 sprigs of mint, for garnish
For the Chocolate Mousse
- 1/2 Cup granulated sugar
- 2 large egg whites
- 9 ounces dark chocolate (70% cocoa), broken into pieces
- 5 fluid ounces heavy cream
- 2 fluid ounces Kirsch
- To make an Italian meringue for the mousse, combine the granulated sugar and 2 fluid ounces water in a heavy saucepan. Bring to the boil and then simmer gently for about 5 minutes or until the mixture is pale, thick and syrupy.
- Whisk the egg whites with an electric mixer until stiff. Then, with the machine still running, gradually add the hot sugar syrup in a thin stream and continue to whisk until the meringue is cold. Cover and place in the fridge.
- Put the raspberries in a small bowl, sprinkle with the kirsch, and set aside.
- To make the chocolate mousse, melt the dark chocolate in a heatproof bowl placed over a pan of simmering water. Meanwhile, lightly whip the cream in a large bowl until it forms soft peaks. Fold in the melted chocolate, kirsch, and the Italian meringue. Cover and chill in the fridge for 10 minutes.
- For the white chocolate tower, melt the white chocolate in a bowl placed over a pan of simmering water. Pour the melted chocolate over a slab of marble or some baking parchment, spread out to produce a thin sheet, and leave to set. Dip a 31⁄2-inch round cutter in hot water and use it to cut out 12 disks of chocolate.
- To assemble, fill a piping bag with the chocolate mousse mixture. Place a white chocolate disk on each serving plate and pipe a layer of chocolate mousse on top. Add a layer of the reserved raspberries and repeat in layers, adding a final disk, topped with raspberries and a sprig of mint leaves. Spoon a few more kirsch soaked raspberries alongside the tower and serve.