White Chocolate Mousse Recipe
Ingredients
1/4 pound white chocolate
1 tablespoon water
2 tablespoons clear Creme de Cacao
1 1/2 cups heavy cream
4 egg whites, at room temperature
1/4 cup sugar
Garnishes:
Toasted slivered almonds, grated bittersweet chocolate
Directions
Place white chocolate and water in top of double boiler.
Place pan over hot but not boiling water; stir chocolate gently until melted.
Take pan off heat and stir in Creme de Cacao.
Let cool.
Whip heavy cream until soft but firm peaks form.
In a separate stainless-steel or copper bowl, whip the egg whites until soft peaks form, then gradually add sugar, beating until peaks become fairly stiff and satinlike.
Gently fold the whites into whipped cream, drizzle over and fold in the chocolate mixture.
Spoon chocolate mousse into small dessert cups, cover with plastic wrap, and freeze.
Place pan over hot but not boiling water; stir chocolate gently until melted.
Take pan off heat and stir in Creme de Cacao.
Let cool.
Whip heavy cream until soft but firm peaks form.
In a separate stainless-steel or copper bowl, whip the egg whites until soft peaks form, then gradually add sugar, beating until peaks become fairly stiff and satinlike.
Gently fold the whites into whipped cream, drizzle over and fold in the chocolate mixture.
Spoon chocolate mousse into small dessert cups, cover with plastic wrap, and freeze.
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