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Bittersweet Chocolate Cones Filled With White Chocolate Mousse, Floating On Pomegranate Sauce

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Bittersweet Chocolate Cones Filled With White Chocolate Mousse, Floating On Pomegranate Sauce
  • Prep 60 min
  • Total 2 hr 0 min
  • Servings 4
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A to-die-for flavor combo piped into a rich chocolate cone -- this dessert is a great excuse to plan a party!
by: Tablespoon Kitchens
Updated Jul 21, 2015

Ingredients

Ingredients for Chocolate Cones:

  • 9 ounces bittersweet chocolate, broken into squares

Ingredients for Pomegranate Sauce:

  • 1 (16 ounce) bottle of Pom Wonderful Pomegranate Juice
  • 2 tablespoons cornstarch, dissolved in a 1/4 cup of water

Ingredients for White Chocolate Mousse:

  • 1/3 cup of water
  • 1 envelope unflavored gelatine
  • 1 and 1/4 cups unsalted butter
  • 12 ounces white chocolate chips
  • 3/4 cup sugar
  • 5 large egg yolks
  • 16 ounces heavy cream

Steps

  • 1
    Directions for Chocolate Cones: Cut 4-inch double thickness circles from baking parchment and shape each into a cone. Secure with masking tape.
  • 2
    Melt the chocolate in a heat proof bowl over hot water, cool slightly, then spoon a little into each cone, swirling and brushing it to coat the paper in an even layer.
  • 3
    Stand each cone point downward in a cup or glass, to hold it straight. Place in refrigerator for 10 minutes to set. Repeat the process a second time. Keep cool until ready for assembly.
  • 4
    Directions for Pomegranate Sauce: Pour juice into saucepan and heat on low. Slowly whisk in the dissolved cornstarch. Continue whisking until the juice becomes slightly thick. Let cool.
  • 5
    Directions for White Chocolate Mousse: Pour water into a heavy sauce pan; sprinkle with gelatin. Let stand 2 minutes, until gelatin is softened. Add butter, heat, stirring, until mixture is boiling, butter melts and gelatin is dissolved.
  • 6
    Meanwhile, in food processor, chop chocolate chips with sugar. With processor running, pour boiling butter mixture into chocolate mixture; process until chocolate is melted. Add eggs once at a time and continue processing.
  • 7
    Return mousse back to sauce pan and cook over medium heat until mixture thickens. Stir constantly. Be careful not to let scorch.
  • 8
    Pour mixture into a bowl and place in refrigerator for an hour to cool.
  • 9
    Pour heavy cream into a mixer bowl and whip into soft peaks. Add a large spoonful of cooled white chocolate mixture while still whipping. Continue adding spoonful's of white chocolate mixture until all gone.
  • 10
    Spread pomegranate sauce onto individual dessert plates. Then pipe white chocolate mousse into each cone and arrange on plates. Add pomegranate seeds for garnish.

Nutrition Information

No nutrition information available for this recipe
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