J and J cook. bake. eat.

We'd like to wish everyone a safe and Happy Labor Day!

We also would like to share a recipe with you, a recipe that we think is a perfect fit for the holiday/end of summer.

We hope you try it out!

~ Enjoy! ~


J and J

White Chocolate Mousse Tartlets with Raspberries

~ White Chocolate Mousse  ~

4 Servings, Mousse adapted from foodnetwork.com

7 oz. Premium Quality White Chocolate, chopped

2 egg yolks

2 Tblsp. sugar

¼ cup plus 1 cup heavy cream, separated

1 pint raspberries or blueberries or both

In a large bowl, place the chopped chocolate and set aside.

Add the sugar and egg yolks in a small bowl and whisk until pale yellow.

In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the cream mixture back into pan and stir with a wooden spoon until it coats the back of it.

Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until the chocolate is melted and completely smooth.

In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then gently fold in the remaining whipped cream.

Spoon the white chocolate mousse into 4 individual serving cups or you can do what we did, spoon the mousse into mini tartlet shells made of puff pastry.

Refrigerate mousse for about 1-1 ½  hours. Garnish each serving with raspberries.

~ Enjoy! ~