White Chocolate Mousse
- ½ cups good quality white chocolate, chopped
- 1½ cups heavy cream
- 1 teaspoon vanilla
- Chocolate Sauce:
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 1/2 cup light corn syrup
- optional: 1 tablespoon Kahlua
Place the chocolate in a metal bowl.
Combine the cream and corn syrup in a small-medium saucepan and bring to a simmer.
Carefully, pour the hot liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted.
Whisk, add kahlua (if using) combine well and allow sauce to slightly cool.
Chill the mixer bowl and whisk attachment.
Place heavy cream and sugar in the chilled bowl; using an electric hand mixer, whisk on high-speed until stiff peaks form. Refrigerate until ready to use.
Melt white chocolate in a medium heatproof bowl in the microwave on low power setting in 30-second intervals, stirring in between, until the chocolate is smooth and completely melted.
Using a rubber spatula, fold in 1/4 of the whipped cream into the melted white chocolate until smooth. Add the remaining whipped cream to the chocolate mixture and gently fold until combined.
Divide chocolate sauce among 6 serving cups, then pipe or spoon mousse over layer of sauce. Place in refrigerator until chilled. Dust with cocoa powder and grated chocolate.