It’s hard to imagine…
But Valentine’s Day is right around the corner. It is.
I do not like to go out to dinner on Valentine’s Day. I used to enjoy it when I was younger but once I realized how much they rush and overcharge you for pre-plated food…I was done.
It’s so much nicer to stay home and cook. This year Valentine’s Day is on a Saturday, making the meal expectations a wee bit higher.
The Wild Boar and I do not exchange gifts on Valentine’s Day but we do like to partake in a special meal, cooked of course by us. Or me. Depending on the circumstances.
This is a fun dessert option, White Chocolate Mousse with Pomegranate Sauce. It can easily be made the day before, leaving you time to get that special dinner on the table. Very dinner party worthy as well with a lovely presentation.
Let’s make this…
Here’s what you will need: Pomegranate juice, high-quality white chocolate, heavy whipping cream, egg whites, powdered sugar and pomegranate seeds.
Boil 3 cups pomegranate juice in a large saucepan until reduced to 2/3 cup, about 20 minutes. (I used a 9.5′-wide pan and reduced to 2/3 cup in exactly 20 minutes. If you use a smaller width pan it will most likely take longer to reduce.) Transfer the sauce to a small cup and chill.
Stir 10 ounces good-quality white chocolate and 1/2 cup cream in a medium saucepan over very low heat until melted. Transfer to a large bowl and cool 10 minutes.
In another bowl, beat remaining 1/2 cup cream to soft peaks. Fold whipped cream into cooled chocolate mixture in two additions.
In another bowl, yes another bowl, (it takes a lot of bowls and pans to make mousse), using an electric mixer with a whisk attachment, beat 3 egg whites until very frothy.
Add 3 Tablespoons powdered sugar and beat until stiff peaks form. Ahem….now that is a stiff peak.
Fold egg-white mixture into chocolate mixture in two additions.
Divide mousse into 6 – to – 8 ounce glasses (a generous 1/2 cup in each). Chill at least 2 hours and spoon chilled pomegranate sauce over mousse and garnish with pomegranate seeds.
Serve in different sized martini glasses or dessert dishes for a dramatic effect.
If for some reason you can’t find pomegranate seeds I bet you could do this with raspberry juice and fresh raspberries, however, I have never reduced raspberry juice but I’m sure it would work.
Dig in, it’s yummy.
White Chocolate Mousse with Pomegranate Sauce
Adapted from Bon Appetit
3 cups (24 ounces) pomegranate sauce
10 ounces high-quality white chocolate, chopped
1 cup heavy whipping cream, divided
3 large egg whites
3 Tablespoons powdered sugar
Pomegranate seeds
Boil pomegranate juice in a large saucepan until reduced to 2/3 cup, about 20 minutes. (I used a 9.5′-wide pan and reduced to 2/3 cup in exactly 20 minutes. If you use a smaller width pan it will most likely take longer to reduce.) Transfer the sauce to a small cup and chill.
Stir good-quality white chocolate and 1/2 cup cream in a medium saucepan over very low heat until melted. Transfer to a large bowl and cool 10 minutes.
In another bowl, beat remaining 1/2 cup cream to soft peaks. Fold whipped cream into cooled chocolate mixture in two additions.
In another bowl, using an electric mixer with a whisk attachment, beat egg whites until very frothy. Add powdered sugar and beat until stiff peaks form. Fold egg-white mixture into chocolate mixture in two additions.
Divide mousse into 6 – to – 8 ounce glasses (a generous 1/2 cup in each). Chill at least 2 hours and spoon chilled pomegranate sauce over mousse and garnish with pomegranate seeds.
