Ingredients:

  • 170g high-quality white chocolate, finely chopped
  • 60ml Brut Champagne or Dry Prosecco
  • 240ml heavy whipping cream, divided
  • 5ml pure vanilla extract
  • 1g fine sea salt
  • 100g fresh pomegranate arils
  • 15ml shaved white chocolate
  • 6 fresh mint leaves

Instructions:

  1. In a small saucepan over medium heat, simmer the Champagne for 2-3 minutes until reduced by half. Add 60ml of the heavy cream and bring to a bare simmer.
  2. Pour the hot liquid over the chopped white chocolate in a heat-proof glass bowl. Let sit for 2 minutes, then whisk until glossy and smooth. Stir in the salt and vanilla extract.
  3. In a separate chilled bowl, beat the remaining 180ml of heavy cream using an electric mixer until soft peaks form.
  4. Gently fold one-third of the whipped cream into the cooled chocolate ganache to lighten the mixture. Carefully fold in the remaining cream using a figure-eight motion until no streaks remain.
  5. Spoon or pipe the mousse into champagne coupes. Refrigerate for at least 4 hours to set.
  6. Just before serving, garnish with pomegranate arils, shaved white chocolate, and fresh mint leaves.