‘The Mulb’ with a delicious dessert - WFSB 3 Connecticut

Better Food

‘The Mulb’ with a delicious dessert

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Bob and Danita Sulick are back with an amazing dessert you can make too!  Click here for more about ‘The Mulb.’

White Chocolate Mousse Napoleon with Red Berry Sauce



½ lb white chocolate melted

3 egg whites

4 Tbsp sugar

¼ C water

1.5 C Heavy Cream


1lb frozen mixed berries

1C sugar

1.5C water

Puff Pastry

1 sheet puff pastry…thawed

Mint for garnish

To make the mousse

1. Whip the cream to soft peaks and refrigerate.

2. In a small sauce pot gently heat the white chocolate until melted.  Using a plastic spatula, scrape the chocolate into a medium size metal bowl…set aside and allow to temper to room temperature.

3.In a small sauce pan, combine the sugar and water and bring to a boil…boil until it begins to thicken.

4.While the sugar water is boiling whip the egg whites in a mixer until thick.

5.With the mixer running on high…add the sugar syrup to the whites in a slow stream until the whites become a stiff meringue.

6. In a medium stainless steel bowl, Fold the meringue and chocolate together.

7. Fold in the whipped cream…do it vigorously to blend well and make it smooth. Refrigerate.

To make the berry sauce

1lb frozen mixed berries

1C sugar

1 .5C water

1. Bring all three to a boil and allow to simmer for about five minutes

2. Using a hand held blender…puree until smooth.

3. Strain through a medium sieve and refrigerate.

To make the puff Pastry

1. Roll out a sheet up puff pastry until it is about 10  by 14 inches.

2. Bake in a 400 degree oven until cooked and golden brown.

3. Allow to cool and cut into squares…about 3 x 3 inches.