White Chocolate Mousse

INGREDIENTS

INSTRUCTIONS

1. Beat egg yolks in small bowl with electric mixer on high speed about 3
minutes or until thick and lemon colored. Gradually beat in sugar.
2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat just
until hot.
3. Gradually stir at least half of the cream into egg yolk mixture; stir
back into hot cream in saucepan. Cook over low heat about 5 minutes,
stirring constantly, until mixture thickens (do not boil).
4. Stir in vanilla milk chips until melted. Cover and refrigerate about 2
hours, stirring occasionally, just until chilled.
5. Beat 1-1/2 cups whipping cream in chilled medium bowl with electric
mixer on high speed until stiff. Fold refrigerated mixture into whipped
cream. Spoon mixture into parfait or wine glasses.
Garnish with chocolate curls. Cover and refrigerate any remaining dessert.
Makes 8 servings. Serving size: 1 serving. Calories 430 (calories from fat
305); Fat 34g (Saturated 23g); Cholesterol 190mg; Sodium 70mg; Carbohydrate
27g (Dietary Fiber 0g); Protein 4g. %Daily Value: Vitamin A 20%; Vitamin C
0%; Calcium 10%; Iron 2%. Diet
Exchanges: Not recommended. NOTE: For 16 grams of fat and 285 calories per
serving, substitute 2 eggs for the 4 egg yolks, half-and- half for the 1
cup whipping cream and 3 cups frozen (thawed) reduced- fat whipped topping
for the 1-1/2 cups whipping cream, whipped.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Holiday Recipes,
Menus, Ideas by Betty Crocker. Lynn's notes: I used Giardelli's white
chocolate chips. Be sure to make this in advance because it needs time to
get firm. Delicious dessert and would be a good addition to a company meal.
Recipe by: Easy Holiday Recipes, Menus, Ideas
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 21, 1997

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