| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Choco4 |
1 |
servings |
INGREDIENTS
| 10 |
oz |
White chocolate |
| 1/2 |
c |
Hot water |
| 2 1/2 |
c |
Heavy cream |
| 3 |
|
Egg whites |
| 2 |
ts |
Sugar |
| 2 |
tb |
Grand Marnier or cherry brandy |
INSTRUCTIONS
Melt chocolate in double boiler. Whisk vigorously while gradually adding
hot water to obtain a smooth paste. Whisk in liqueur or flavoring and
remove from heat. Whip cream until it holds soft peaks; fold into chocolate
mixture and stir only until well mixed.
In a separate bowl, beat egg whites until they are foamy and carefully fold
in the chocolate mixture so that it remains fluffy. Chill and serve in
individual dishes. If prepared for Valentine's Day it would look
scrumptious served with some red berries.
Note: Prepare White Chocolate Mousse no more than three or four hours
before serving.
Ettore Ravazzolo, then Swiss chef of Viva Croisant, put this together for a
Chocolate Fundraiser.
Recipe by: <ced@ns.net>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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