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White Chocolate Mousse with Pomegranate Sauce

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Adapted from Bon Appetit

3 cups (24 ounces) pomegranate sauce
10 ounces high-quality white chocolate, chopped
1 cup heavy whipping cream, divided
3 large egg whites
3 Tablespoons powdered sugar
Pomegranate seeds

Boil pomegranate juice in a large saucepan until reduced to 2/3 cup, about 20 minutes.  (I used a 9.5'-wide pan and reduced to 2/3 cup in exactly 20 minutes.  If you use a smaller width pan it will most likely take longer to reduce.)  Transfer the sauce to a small cup and chill.

Stir good-quality white chocolate and 1/2 cup cream in a medium saucepan over very low heat until melted.  Transfer to a large bowl and cool 10 minutes. 

In another bowl, beat remaining 1/2 cup cream to soft peaks.  Fold whipped cream into cooled chocolate mixture in two additions.

In another bowl, using an electric mixer with a whisk attachment, beat egg whites until very frothy.  Add powdered sugar and beat until stiff peaks form.  Fold egg-white mixture into chocolate mixture in two additions. 

Divide mousse into 6 - to - 8 ounce glasses (a generous 1/2 cup in each).  Chill at least 2 hours and spoon chilled pomegranate sauce over mousse and garnish with pomegranate seeds.

 

Recipe courtesy of Cathy Pollak at noblepig.com.

 

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