Ingredients:

  • 1 cup (240 ml) Brut Champagne or Dry Sparkling Wine
  • 1 tbsp (15 g) Granulated Sugar
  • 1 tsp (5 ml) Lemon Juice
  • 8 oz (225 g) High-quality White Chocolate, finely chopped
  • 1.5 cups (355 ml) Heavy Whipping Cream, divided
  • 1 tsp (3 g) Powdered Gelatin
  • 1 tbsp (15 ml) Cold Water
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 6 fresh Raspberries
  • 1 tsp Edible Gold luster dust or sprinkles

Instructions:

  1. In a small saucepan over medium heat, combine champagne, sugar, and lemon juice. Simmer until the liquid reduces to 1/4 cup (60 ml). Remove from heat and cool to room temperature.
  2. Sprinkle gelatin over cold water and let bloom for 5 minutes. In a double boiler, melt the chopped white chocolate with 1/2 cup of the heavy cream until smooth. Stir in the bloomed gelatin until dissolved, then whisk in the champagne reduction and vanilla.
  3. In a separate chilled bowl, whip the remaining 1 cup of heavy cream to soft peaks. Gently fold one-third of the whipped cream into the chocolate base to lighten it, then fold in the remaining cream using a cut-and-fold motion until no streaks remain.
  4. Pipe or spoon the mousse into 6 individual glasses or champagne coupes. Refrigerate for at least 4 hours to set. Before serving, garnish with gold leaf, luster dust, or edible sprinkles and a fresh raspberry.