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White Chocolate Rises to New Heights

Jul 17, 2010 | From the kitchen of Rose

The most delicious thing I tasted at the Beard Awards back in May was that delicious I went back for three more servings! It was presented by pastry chef Bill Corbett of Daniel Patterson's Coi Restaurant in S.F. He made a roasted white chocolate mousse, using a special new technique he had learned recently at a course at ValRhona in France. It is simply astonishing, yet not surprising, how the milk solids in the white chocolate, on roasting, caramelize and transmutate (yes I know there is no such word but there needs to be and there is now!) into such extraordinary flavor. Just think of the possibilities!

Bill offered to send me the recipe but before I could remind him it appeared in the JBF notes publication:

Roasted White Chocolate Mousse

Makes 4 to 6 servings

1 pound white chocolate, broken into large chunks
3 tablespoons canola oil
1 teaspoon salt, divided
1/3 cup feuilletine (see note)
2 3/4 cups heavy cream, divided

Preheat oven to 300˚F. Put the white chocolate chunks into a roasting pan. Roast in the oven for 40 to 50 minutes, stirring every 5 to 10 minutes. The chocolate will turn a golden caramel color. It will stiffen between stirrings but should become smooth as you stir it. Pour the roasted white chocolate out onto a silicone baking mat or wax paper and allow to set for 24 hours. Don't worry if the chocolate develops a mottled appearance (known as bloom).

Break up the roasted chocolate into small pieces. Measure out 160g/5.6 ounces (about 1-1/3 cups) of the chocolate. Melt the 160g/5.6 ounces of chocolate with the canola oil in a bowl over boiling water. Mix in ½ teaspoon salt and the feuilletine. Spread on a silicone baking mat or wax paper and leave to set overnight.

Place the remaining chocolate (about 300 g/10.6 ounces or 2-2/3 cups) in a medium bowl. Bring 1 cup of the cream to a boil in a small saucepan Pour the hot cream over the chocolate. Whisk until smooth. Add the remaining ½ teaspoon salt. Set aside to cool until thickened, at least 20 minutes. Whip the remaining cream (about 1-3/4 cups) in a stand mixer until it forms soft peaks. Fold 1/3 of the whipped cream into the chocolate mixture. Carefully fold the remaining whipped cream into the chocolate mixture. Divide the mousse between 4 to 6 ramekins or serving bowls. Refrigerate for at least 4 hours or overnight.

To serve, break the chocolate feuilletine bark into small pieces and use to garnish the mousse.

NOTE: Feuilletine is a crunchy, buttery flak that can be purchased at specialty baking stores or online. If you can't find it, substitute finely crumbled cigar wafer cookies.


definitely ! =) much thanks for all the help . =)


Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from zainab
10/17/2016 11:33 AM

zinab, if it seems a bit too soft, just chill it briefly until a good filling consistency and do let us know how it works for you!


Thank you Rose ! =) i have caramelized the white chocolate and was just waiting on you to figure out when to make the mousse. Just one more question. Once made is it very loose and flow until it sets ? Im worried if i will struggle with filling the cake or will it be fine if i just put a buttercream dam and fill?
Also interested to know how it sets , similar to the whipped ganache ( which i adore and make almost every week ! )
Much thanks for your help ! =)


Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Stacey
10/16/2016 09:49 AM

Stacey the reason the recipe was written that way is to make it easier to measure out the two parts but you could certainly use the part that is to be remelted without letting it set first!


Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from zainab
10/16/2016 09:47 AM

zinab, you need to use it to fill the cake as soon as it's made as once it sets it will form a lovely mousse texture that will be disturbed if filling the cake at that point.


Hello there , i was wondering if i were to use the mousse as a cake filling , would i need to fill the cake as soon as the mousse was made or could i make the mousse ahead and fill a day after .Just to make the prep easy for myself. =)


For the home cook, could each of the two mixtures be made before letting the chocolate set for the first time, so there's no need to wait and then re-melt each one? I did the bark part that way, and the whole dish was delicious, but I wonder if I could have done the same for the base of the mousse, and not having tried it the other way, I don't know if there would be a difference.


ninu, i haven't made it yet but from having tasted it i think the answer is yes!


yum!! this souns delish!! can i use this as a cake filling? will it stay?


Steve Scully
Steve Scully
08/12/2010 01:56 PM

My wife has been using "Anadria" vanilla, we bought it while on vacation in Mexico (we think - with age comes decreasing memory).
She has used up 90% of it and would like to buy more.
Can anyone help with where this can be bought ?
Steve Scully


I tried this last week, prepared by a chef for an event - wonderful flavor and texture......


I tried this last week, prepared by a chef for an event - wonderful flavor and texture.


Sounds amazing. Can't wait to try this


Utterly fascinating transmutation - certainly alchemical, as you remark in RHC, "There is also a feeling of magic and alchemy that comes from starting with ingredients that don't remotely resemble the delicious magnificence of the final result". Thank you so much for sharing this marvelous recipe. I can't wait to attempt it.


I wish I had a whole pound of white chocolate right now! How does this compare to the way David Lebovitz has been making caramelized white chocolate? Thanks!



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