Commander's Palace White Chocolate Mousse

Recipe by Chef Kate
READY IN: 30mins




  • Make the raspberry sauce:
  • In a saucepan, combine the raspberries and the sugar.
  • Bring to a boil, reduce to a simmer, and cook for two minutes.
  • Flame with the brandy and stir until the flame is extinguished.
  • Pour sauce through a fine sieve and reserve.
  • Prepare the mousse:
  • Slowly melt the chocolate in a double boiler over very low heat.
  • Whip the one and a half cups of heavy cream until soft peaks form.
  • Add confectioner's sugar and whip until stiff peaks form.
  • Whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat).
  • When the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency.
  • Slowly add the chocolate mixture to the whipped cream, folding gently.
  • Then, fold the egg whites and the chocolate/cream mixture together.
  • To serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses).
  • Spoon the mousse over the sauce.
  • Chill for at least two hours.
  • Garnish with shaved semisweet dark chocolate.