Ingredients:

  • 1 cup (240ml) Champagne or Prosecco (Dry/Brut)
  • 2 tbsp (25g) Granulated sugar
  • 1 tsp (3g) Unflavored powdered gelatin
  • 8 oz (225g) High-quality white chocolate, finely chopped
  • 1/2 cup (120ml) Heavy whipping cream
  • 1.5 cups (360ml) Heavy whipping cream, cold
  • 1 tsp (5ml) Pure vanilla bean paste
  • 1/2 cup (85g) Fresh pomegranate arils
  • 1 tsp Edible gold stars
  • 3 fresh mint leaves

Instructions:

  1. In a small saucepan, simmer the Champagne and sugar over medium heat. Reduce by half (approx. 10 minutes). Remove from heat, sprinkle gelatin over the liquid, and whisk until dissolved. Let cool to room temperature.
  2. Place chopped white chocolate in a heat-proof bowl. Heat 1/2 cup of heavy cream until simmering, then pour over the chocolate. Let sit for 2 minutes and stir until smooth. Mix in the cooled Champagne reduction and vanilla paste.
  3. In a separate chilled bowl, whip the remaining 1.5 cups of heavy cream until medium-stiff peaks form. Gently fold the whipped cream into the white chocolate base in three batches using a silicone spatula until combined.
  4. Spoon or pipe the mousse into 6 dessert glasses. Refrigerate for at least 4 hours to set. Before serving, garnish with pomegranate arils, gold stars, and mint.