White Chocolate Mousse

I made these little White Chocolate Mousse Tartlets for our Royal Wedding Party. I did a little research and found that tarts or tartlets are a common English dessert. Hope you enjoy the white chocolate!

The Crust

For the crust, I used my grandma’s recipe for a double pie crust. You can use a homemade crust recipe or store bought.

Preheat oven to 350 F.

Roll the crust out and cut into 1 inch squares, place in ungreased mini muffin tins.

Bake for 8-10 minutes until crust is golden.

White Chocolate Mousse 

2 egg yolks

1/4 cup sugar

1/2 cup shipping cream

3 ounces white chocolate, finely chopped

1 cup heaving cream

Blueberries to garnish

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

Stir in white chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Spoon or swirl into mini pie crusts. You can spoon any extra mousse into a parffe dish to enjoy later!  Garnish with blueberries and store covered in refrigerator.

Makes 24 tartlets 


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