Roasted White Chocolate Mousse | James Beard Foundation
Pastry chef Bill Corbett was selected by JBF Award–winning pastry chef Gina DePalma to cook at the 2010 Awards gala. For the event, Corbett created this unique mousse made with oven-roasted white...
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 www.jamesbeard.org.
Cooking tools:
- Stand mixer
- Roasting pan
- Silicone baking mat
- Kitchen scale
- Ramekin
- Oven
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Wax paper
- Serving bowl
- Refrigerator
- Stove
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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