Bittersweet Chocolate Cones Filled With White Chocolate Mousse, Floating On Pomegranate Sauce
By: Jo Ann
Published: Thursday, May 27, 2010 - 5:37pm

Ingredients




Directions and ingredients for my dessert:
Chocolate cones:
9 ounces bittersweet chocolate, broken into squares
Pomegranate Sauce:
1 (16 ounce) bottle of Pom Wonderful Pomegranate Juice
2 cups tablespoons cornstarch, dissolved in a ¼  of water
White Chocolate Mousse:
 cup of water
1 envelope unflavored gelatine
1 1/4 cups unsalted butter
12 ounces white chocolate chips
3/4 cup sugar
5 large egg yolks
16 ounces heavy cream

Preparation

1 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 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 Pour water into a heavy sauce pan; sprinkle with gelatine. Let stand 2 minutes, until gelatine is softened. Add butter, heat, stirring, until mixture is boiling, butter melts and gelatine 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 spoonfuls of white chocolate mixture until all gone. 10 Assembly: 11 Spoon pomegranate sauce onto individual dessert plates. Then pipe white chocolate mousse into each cone and arrange on plates. Add pomegranate seeds for garnish.