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I’m going to throw in one more quick and delicious dessert before Christmas. It’s the same white chocolate mousse I shared a few months ago here but this time I flavored the cream with chai spices (cinnamon, ginger, clove, cardamom and black pepper) instead of pumpkin spice. It is super easy to make, you just add the spices to a cup of heavy cream and over moderate heat dissolve white chocolate into it. Then you chill the mix for a few hours (or overnight) and when you’re ready to serve it you whip it just like you would whip regular heavy cream. Easy and very delicious – Happy Holidays!
Food Photography and Styling: I’ve had these glasses for several years but only used them once a long time ago and then never again. Well, immediately after I started shooting this mousse I remembered why…these glasses have a thin metal coating of some sort on the outside and are hence a lighting nightmare. Everything and its brother shows up as a reflection on them, it’s terrible. They are going to move from the prop shelf into the kitchen cabinet asap! Anyway, I did like their long stems and overall festive appearance though and I thought they fit well with this easy yet fancy dessert. I also liked the chocolate brown colors of the set, to me they send the message that this is a chocolate dessert, even though the mousse is white and not brown chocolate. As always, I used my strobe to light the set and flags to partially block the light for a dark, moody and dramatic look.
Camera Settings: Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 50. One Hensel Integra Pro Plus 500 Monolight.
Easy Chai-Spiced White Chocolate Mousse Recipe
- 1 cup heavy cream
- 1 cinnamon stick
- 10 whole cloves
- one 1-inch piece of ginger, thinly sliced
- 1 teaspoon black peppercorns, lightly crushed
- 5 green cardamom pods, lightly crushed
- 4 ounces white chocolate (I recommend Baker’s Premium White Chocolate Baking Chocolate Bar)*
- Add all ingredients to a saucepan.
- Over medium-low heat, dissolve the chocolate in the cream, stirring constantly. Be careful not to let the cream get too hot, it should not simmer, it should just be warm enough to dissolve the chocolate.
- Refrigerate the mix for one hour.
- Strain the mix into a bowl, discard the spices.
- Refrigerate for another 3 hours or overnight.
- Beat the cream to stiff peaks (this will take a few minutes).
*Don’t use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.