Yummy Workshop

A while ago, I made this white choco­late mousse from a recipe found in a weekly Chi­nese food mag­a­zine from Ming Pao Daily News­pa­per. That par­tic­u­lar issue fea­tured chef Corbin Tomaszeski’s demon­stra­tion of his Irish Cream dessert recipes. One recipe that caught my eye was the white choco­late mousse. If you watch Food Net­work Canada, you would prob­a­bly know who chef Corbin Tomaszeski is, as he is the host of some of their shows. How­ever, when I was brows­ing around at a local liquor store (not that I was look­ing for any­thing par­tic­u­larly), the store atten­dant rec­om­mended me to try their newly stocked “À La Crème” (with a strange bot­tle label design) made by St. Remy. He told me that it tastes bet­ter than Bai­leys’ Irish cream liqueur when he had it at a tast­ing event. So I decided to give it try and it is very nutty and has a very rich caramel taste. In this recipe, instead of using Irish cream, I used St. Remy’s À La Crème and it turned out YUM.

The mousse has so much white choco­late flavour and is very creamy, rich, with just the right touch of the liqueur flavour. It doesn’t actu­ally taste like booze so don’t worry about the alco­hol in there (the alco­hol taste will be gone by the time you eat it). It is there to enhance the flavours. I would rec­om­mend pair­ing it with a unsweet­ened cof­fee or drink since the white choco­late can be quite sweet. Serv­ing in a wine glass is a great pre­sen­ta­tion to impress although it is quite easy to make.

Isn’t it a strange label design for a liquor bot­tle? It has a car­toon cow on it, which looks like it is actu­ally chil­dren friendly!