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White Chocolate Mousse Parfaits
by Diana Baker Woodall
1 1/2 pints strawberries
1/4 cup granulated sugar
1 1/2 tablespoons cherry-flavored liqueur (optional)
1 teaspoon lemon juice
6 squares (6 ounces) white chocolate, coarsely chopped
1 cup heavy cream
1. For Sauce:
Slice about 3/4 pint strawberries; set aside. In a food processor or blender, whirl remaining strawberries and sugar until pureed. Transfer puree to a small saucepan and add sliced berries. Bring mixture to a boil over medium heat, stirring often; boil for 2 minutes. Remove pan from heat and stir in liqueur and lemon juice. Transfer to a small bowl and set aside to cool, stirring occasionally. Cover bowl and refrigerate until cold, about 1 hour.
2. For Mousse:
In double boiler, melt chocolate with 1/4 cup cream, stir until smooth. Remove pan from above water and let stand until cool and thick, stirring occasionally, about 30 minutes.
3. In a small bowl, with a mixer on medium-high speed, beat remaining 3/4 cup cream until stiff peaks form. Fold about 1/4 of whipped cream into cooled chocolate mixture. Then fold in the remaining whipped cream.
4. To Assemble Parfaits:
Divide 1/2 of strawberry sauce among 4 parfait glasses. Spoon 1/2 of mousse on top. Repeat with remaining sauce and mousse. Serve right away or refrigerate for up to 1 hour before serving.
Makes 4 servings.
Tip: For a special garnish, use a vegetable peeler to scrape tight curls from a 1-ounce square of white chocolate (at room temperature). Scatter curls on top of parfaits; add mint leaves.
©Diana Baker Woodall, 2004