Have you heard of Blonde Chocolate? Run, don't walk and buy some! Better yet, make some and use it in this Caramelized White Chocolate Mousse. Caramelized White Chocolate is like butterscotch's chic older sister. If you like toffee, buttery shortbread notes this ones for you. I used this delicious caramelized gold in a decadent mousse for two (two generous portions). The perfect show stopping dessert to share with your Valentine. If you have more than one Valentine or a sweet group of Galentines you want to share this with, the recipe is easily doubled or even tripled. Better yet, you might even want to double it just so you can your partner can have seconds!
If caramelized white chocolate mousse isn't enough, top it with bourbon vanilla whipped cream and sprinkled with salted hazelnut brittle and muscavado meringue pieces to add more layers of flavor and texture. You get a chew from the meringue a crunch from the brittle and light airy sweetness from the whipped cream. The added effort to make the toppings is definitely worth it. I am all for silky smooth mousse but adding a little crunch makes almost anything better. This mousse and all the toppings can be made in advance. Great for entertaining or for making a three course Valentine's Day dinner from scratch much easier. The mousse will need at least 3 hours to set up but does best when left to chill and set over night.
In a small bowl, whip 1/4 cup of heavy cream until you reach soft peaks. Then, place in the fridge for later.
Preheat the oven to 265 degrees F. Spread the white chococlate in an even layer on a cookie sheet line with a silicone mat or parchment paper. Every 5 minute stir the chocolate with a rubber spatula. It took my chocolate 25 minute to caramelize. Keep an eye on the chocolate. At about 15 minutes in my chocolate began to caramelize and when you start to mix things may get a little grainy but keep stirring. After about 30 seconds of vigorous stirring thing will come back together. It will go from crumbly, to peanut butter-esque back to smooth and creamy. Don't panic! Once your chocolate has reached a a light caramel brown pour it into a heat safe bowl and set aside to cool slightly.
In a small sauce pan over medium low heat, bring a inch of water to a simmer. Place a small heat safe bowl over but not touching the simmering water. Add the egg yolks, 2 tablespoons of heavy cream, 1 tablespoon of sugar to the bowl. Mixing gently but continuously heat the mixture until it reach 160 degrees F.
Remove the bowl from the heat and mix in slightly cooled chocolate. Set aside.
In a medium size bowl, beat the egg white until it become foamy and has lost the pale yellow color. Then, while still mixing gradually add in the remaining tablespoon of granulated sugar. Continue to beat until the white becomes glossy and stiff peaks form.
Remove the whip cream from the fridge and fold into chocolate mixture. Then, gently fold egg whites in two additions into the mixture until fully combined trying not to deflate any air in the egg whites.
Pour mixture into two compote glasses or large ramekins and chill for at least 3 hours but preferably 8 hours or over night.
Grease a cookie sheet or line with a silicone mat or wax paper.
Remove from heat and stir in butter and baking soda. The mixture will boil rapidly when you add these. Pour on to the prepare cookie sheet. Let cool completely. Then, break into pieces.
With a whisk by hand or using a stand mixer, whisk the cream until it starts to thicken. Then, add the sugar and continue to beat until you reach the desired consistency. Once your cream and sugar has been whipped add the vanilla and bourbon and fold in until incorporated.
In a small sauce pan over medium low heat, bring a inch of water to a simmer. Place a small heat safe bowl over but not touching the simmering water. Add the egg whites, salt, and sugar to the bowl. Mixing gently but continuously heat the mixture until it reach 160 degrees F.
Place heaping tablespoon dollops of meringue on the prepared pan and bake for 1-1/2 hours until edges are dry and crisp.