Andrea's White Chocolate Mousse

Title:
Andrea's White Chocolate Mousse

Yield:
1 Serving

Categories:
Pudding




Ingredients:





     1 lb White chocolate


     1 c  Whipping cream


     3    Eggs; separated


   1/4 c  Brandy


   1/4 c  Hot water


     1 tb Vanilla


     2 oz Sugar






 Melt the chocolate in a double boiler over medium-low heat. It's a good


 idea


 to stand over the chocolate while it's melting and stir until it has melted


 completely; take it off the heat immediately.


 


 Whip the cream and set aside.


 


 Pour the brandy and hot water slowly into a bowl with the egg yolks,


 whisking briskly as you go until completely mixed. Whisk in the melted


 chocolate. Keep whisking even after the mixture is completely combined;


 this


 will help cool the chocolate.


 


 Whip the egg whites and the sugar, adding the vanilla as you beat, until


 peaking but not dry. Fold the egg-white meringue into the chocolate mixture


 carefully with a wooden spoon. Fold in the whipped cream. This is the most


 critical part of the recipe.  The key to a great chocolate mousse is


 incorporating cooled chocolate into whipped cream. The chocolate must be


 cool


 to the touch or the cream will separate. Lightly blend the two mixtures


 until


 uniform.


 


 The mousse is actually at its best texture as soon as mixed.


 


 The Times-Picayune, December 22, 1994


 Posted to MC-Recipe Digest V1 #152


 


 Date: Sun, 14 Jul 1996 16:24:55 GMT


 


 From: Linda Place