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Susan,IL (10:10:02 AM) :
White Chocolate Mousse Recipe By : Russell F. Wilson Serving Size : 12
10 ounces white chocolate -- broken into pieces 1/4 cup heavy cream 6 each egg -- separated 1 cup confectioner's sugar -- sifted 1/2 cup frangelico 1/4 teaspoon cream of tartar 2 cups heavy cream -- wipped semisweet chocolate -- grated maraschino cherry
Melt white chocolate with 1/4 cup heavy cream in the top of a double boiler over warm water. Set aside to cool slightly. Beat egg yolks, confectioners sugar, and liqueur until mixture lightens in color. Pour mixture into the top of a second double boiler and cook over boiling water, stirring, constantly, until very thick (3 to 4 minutes) . Transfer egg yolk mixture to a large mixing bowl. Fold in white chocolate, stirring until smooth. Beat egg whites with cream of tartar until stiff. Gently fold the whipped cream into chocolate mixture; then fold in the egg whites. Cover, refrigerate until set. Transfer to a serving bowl and garnish with grated semisweet chocolate and a maraschino cherry.
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