Chef Franklin Biggs
Pepper Place Market http://www.pepperplacemarket.com/
Cooking Classes at Sur la Table <http://www.surlatable.com/browse/storeCalendar.jsp?storeId=119>
White Chocolate Mousse with Warm Balsamic Strawberries
6 oz Cream cheese, whipped
6 oz White chocolate chips
¼ cup heavy cream
1 1/2 pts fresh strawberries, washed hulled and sliced
1/2 cup Agave nectar
3 TB Aged Balsamic vinegar
½ tsp powdered ginger
24 ginger snaps (more if you snack-I always do!)
Combine white chocolate and cream.
Heat 1 minute in microwave, wait 1 minute then 1 minute more until chocolate chips dissolve
Combine cooled chocolate mixture with whipped cream. The mixture should be a little soft, but will firm up in the refrigerator.
Chill for at least 1 hour in the refrigerator.
Put mixture in a pastry bag with a star tip (you can use a scoop or a spoon also).
Pipe chocolate mixture onto 8 ginger snaps.
Cut the remaining ginger snaps in half, snacking as necessary.
In a non stick pan, heat agave nectar, strawberries and powdered ginger until warm.
Spoon the strawberry mixture onto plates, put one ginger snap with chocolate mixture on each plate
Garnish with cut ginger snaps.
Good Day Cooking - May 14, 2013