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Chickie's White Chocolate Mousse Bomb

Updated 7:45 AM EDT, Tue, Mar 24, 2015

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Chickie's White Chocolate Mousse Bomb

from Chickie Gore (that's Sara's mom!)


1/4 c. sugar
1 envelope unflavored gelatin
1 1/4 c. whole milk
6 oz. white choc.
4 slightly beaten egg yolks
1/4 c. TripleSec
1 c. whipped cream
1/2 c. confectionary sugar
1  pound cake
mini chips


1 cup whipping cream
 teaspoon vanilla
1 1/2 c. chocolate chips
Chill small mixing bowls with beaters for whipping cream.

Mix sugar and gelatin in heavy bottomed sauce pan on low heat while adding milk.

Cook and stir over medium heat until mixed and then add white chocolate. Cook till melted and
then gradually add chocolate mixture to beaten eggs. Return to heat until it comes to a gentle
boil. Cook two more minutes. Remove from heat -add Triplesec. Cool and chill for about two hrs.

It should be thick but pourable when it gets blended with the sweetened whipped cream. Beat cream
until it holds soft peaks.  Sweeten with confectionary sugar. Carefully fold whipped cream into chocolate
mixture. Add as many mini chips to mousse as you would like.  Return to refrigerator.
Line entire inside of a round bowl with plastic wrap leaving a couple of inches to extend bowl for handling.   Cut 1/4" thick slices of pound cake and place inside bowl lining it for the filling.

Save some cake for top of filling.  Fill with mousse and top with remaining cake-return to refrigerator for 2 more hrs. Flip cake onto plate and cover with ganache.

If  you're not used to using ganache you can whip it and use the same as frosting.  Keep cake refrigerated.

First Published: Dec 14, 2009 8:30 PM EDT

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