Roasted White Chocolate Mousse Recipe | James Beard Foundation
Pastry chef Bill Corbett was selected by JBF Award–winning pastry chef Gina DePalma to cook at the 2010 Awards gala.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Oven
- Roasting pan
- Silicone baking mat
- Wax paper
- Saucepan
- Stand mixer
- Mixing bowl
- Whisk
- Ramekin
- Serving bowl
- Measuring cup
- Measuring spoon
- Spatula
- Kitchen scale
- Pot
- Spoon
- Refrigerator
Ingredients
- 1 pound white chocolate, broken into large chunks
- 3 tablespoons canola oil
- 1 teaspoon salt, divided
- 1/3 cup feuilletine
- 2 3/4 cups heavy cream, divided
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