White Chocolate Tower with Dark Chocolate Mousse is a magical recipe that surprises.  You’ll expect raspberry, but you’ll experience strong cherry flavor.
White Chocolate Tower with Dark Chocolate Mousse

White Chocolate Tower with Dark Chocolate Mousse
 
Prep time
Total time
 
Kirsch adds a unique, unexpected twist to this incredible, artistic and flavorful dessert.
Author:
Recipe type: Dessert
Cuisine: British
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Put the raspberries in a small bowl, sprinkle with the kirsch, and set aside.
  4. 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.
  5. 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.
  6. 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.

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