White Chocolate Mousse Brain
Halloween doesn't always have to be about the kids and with a recipe like this maybe its time for a sophisticated Halloween party. This year we're combining delicious white chocolate mousse with a strawberry compote and serving it inside of a white chocolate brain bowl. Put a serving spoon in the bowl and it makes the perfect centrepiece for any Halloween party dessert table.
The white chocolate brain bowl is quite simple to make and will only require two ingredients and a brain gelatine mould. We found our mould at the dollar store but if you can't find one at yours you can purchase one here.
White Chocolate Brain Bowl Ingredients
2-3 cups melted white chocolate
2 drops of red Wilton Candy Colours*
- Melt your white chocolate using any method you would like ensuring that your chocolate is tempered otherwise your bowl will melt at room temperature.
- Once your white chocolate is melted add two drops of red candy colour* and mix until the white chocolate becomes a uniform pink colour.
- Add the melted white chocolate to the brain mould and gently turn the mould around until the chocolate covers the entire mould.
- Next take a sheet of parchment paper, and tap the mould on the side to remove excess chocolate.
- Place your brain mould into the freezer for about 20 minutes up to an hour.
- Gently remove the chocolate brain from the mould. The easiest way we found to do this step is turn the mould upside down and gently press on the outside until it pops out.
*You will want to use Candy Colours as opposed to a liquid food colouring because the water from the food colouring will cause the chocolate to seize and become unusable. The Candy Colours that we are using are Oil based and will easily colour the chocolate without causing the chocolate to seize.
White Chocolate Mousse Ingredients
1 cup Half and Half Cream
2 teaspoons Vanilla Extract
4 Egg Yolks
1/2 cup Sugar
2 tablespoons cornstarch
1 Package Unflavoured Gelatine
1/2 cup Warm Water
2 cups Melted White Chocolate
1 1/2 cups Heavy Whipping Cream
- First bloom your gelatine by combining one packet of unflavoured gelatine and warm water in a bowl or glass and allowing it to sit until the mixture gels.
- Place a saucepan on medium heat and add the half and half and vanilla extract and heat until boiling.
- While the cream mixture is coming to a boil in a heatproof mixing bowl combine the egg yolks, sugar and cornstarch and whisk until it thickens and becomes a pale yellow colour.
- When the cream mixture has come to a boil slowly pour a little bit of the mixture into the eggs while whisking to temper the eggs.
- Once the entire mixture has been tempered place a sieve over the saucepan and pour the mixture through the sieve to catch any egg that may have cooked during the tempering process.
- Cook until the mixture becomes thick and bubbly about 5-7 minutes.
- Once the mixture has become thick and bubbly add the bloomed gelatine and melted white chocolate.
- Cook for an addition 2-3 minutes until the mixture thickens once again and then cool to room temperature.
- Once the mixture has cooled place the heavy whipping cream in the bowl of stand mixer fitted with the whisk attachment and whisk until stiff peaks form.
- Fold the chocolate mixture into the whipped cream in 1/2 at a time until completely incorporated.
- Cool for 1-2 hours in the fridge and serve.
To assemble the dessert first place the white chocolate brain bowl on a plate that will act as a centrepiece. Next, fill the bowl about halfway with your white chocolate mousse. Then you'll want to stripe a piping bag with strawberry puree, strawberry compote, strawberry jam or something that looks like blood. (Keep in mind you'll want to use a flavour that compliments the white chocolate mousse) Then with your striped piping bag filled with the remaining white chocolate mousse and strawberry compote pipe zig-zags on top of the first layer of white chocolate mousse and you're ready to serve.