Creamy, dreamy and oh so sweet. That's the best way to describe this out-of-the world dessert experience. Garnish with raspberries or strawberries for an even better punch.
8 oz. imported white chocolate, chopped
1 3/4 cups whipping cream
4 tbsp. light corn syrup
3 oz. semisweet chocolate, chopped
Mint leaves
Stir white chocolate, 1/4 cup cream and 2 tbsp. syrup in saucepan over very low heat until chocolate is melted and smooth.
Pour into a bowl and allow cooling to lukewarm.
Beat 3/4 cup cream with electric mixer to firm peaks.
Fold cream into the white chocolate mixture in 2 batches.
Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. Can be prepared up to 2 days ahead.
Bring remaining 6 tbsp. cream and remaining 2 tbsp. corn syrup to simmer in heavy saucepan over high heat. Reduce heat to low, add semi-sweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely.
Garnish with mint leaves, and with a dollop of chocolate whipped cream.
