Savory White Chocolate Mousse

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Why this recipe?    I experienced my first White Chocolate Jalapeno Mousse in Colorado at a small restaurant called the Craftwood Inn.  I must admit, I was skeptical about  the combination of jalapenos and chocolate at first—but it was wonderful! The sweet white chocolate balanced the heat of the jalapenos perfectly while the tart raspberries completed the flavor profile of this unique dessert.

The Flip:  (per serving)
The original recipe:  Calories: 216  Fat: 16g  Carbs: 15g   Fiber:1g  Protein: 3g
   
The Flip2Tasty version:  Calories: 187  Fat: 12g  Carbs: 13g    Fiber: 1g   Protein: 4g

How?
  • Instead of using whole milk, I used 2%
  • Replaced 50% of the heavy cream with half and half 
  • Healthy fresh raspberries are the star of this dessert! 

My thoughts:  I cut back on calories, fat, and carbs by treating the mousse as a topping instead of a dessert plated with a sugar-laced raspberry sauce—it's easier to enjoy a decadent dessert when it doesn't add inches to my waistline!  

This recipe is perfect for special occasions—it serves 18 people (or 9 if you can't resist)!  Enjoy.



Servings: 18  Serving size:  18  Calories: 187  Fat: 12g  Carbs: 13g  Fiber: 1g  Protein: 3g  Sugar: 12g Sodium: 98mg   Old points:  5  WW Points +:  5

Ingredients:
  • 12 oz White Chocolate, finely chopped  (I used Ghirardelli white chocolate)
  • 1 cup 2% milk, warm and divided
  • 1 pkg unflavored Gelatin mix,  (I used Knox)
  • 2 tsp Vanilla
  • 4 Egg Whites, room temperature
  • 1 pinch of Salt
  • 1 large Jalapeno, cleaned (seeds and veins removed) and minced 
  • 1 cup Heavy Whipping Cream
  • 1 cup Half and Half
  • 1/8 tsp Lemon Juice
  • Optional—1 pint of fresh Raspberries (three 6 oz pkgs)
What kind of White Chocolate did I use? ( Recipe directions below)


Directions:
  1. In a double boiler; melt white chocolate and 3/4 cup of warm milk.  Stir until smooth.  Remove from heat. If you don't have a double boiler:
    1. Fill deep sauce pan with 2-3 inches of water and bring to a simmer.
    2. Place aluminum/glass Pyrex bowl on top. Make sure the bowl is big enough to sit on the rim of the sauce pan!
  2. In small cup; add gelatin mix and remaining 1/4 cup of warm milk.  Stir until gelatin is dissolved.
  3. Add gelatin mixture to chocolate; stir until very smooth.  Add vanilla.  Stir.  Cool to room temperature.
  4. In mixing bowl; beat eggs whites until foamy.  Add salt.  Continue beating until the eggs form almost stiff peaks when you lift your mixer from the egg whites.
  5. Mix a third of the egg whites into the chocolate mixture. Divide remaining egg whites in half and gently fold in each half. 
  6. Fold in jalapenos.
  7. In separate mixing bowl, add half and half.  Place in freezer for 5 minutes.  Remove.  Add heavy cream and whip until the mixture forms soft mounds when you lift the mixer. Divide into thirds and fold each third into mousse.
  8. Fold in lemon juice.
  9. Pour into serving bowl and chill for 3-4 hours. Remove and gently fold before serving.
Serve as a topping over fresh raspberries or in small serving dishes and garnish with raspberries.

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