| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chocolate, Mousses | 1 | Servings | |
INGREDIENTS
| 10 | oz | White Chococlate; broken in 20 pieces |
| 4 | tb | Water |
| 2 | c | Heavy Cream |
INSTRUCTIONS
Heat 1 inch of water in the bottom half of a double boiler over low heat. When the water is hot (do not allow to simmer), place white chocolate and 4 tablespoons of water in the top half of the double boiler. Using a rubber spatula, constantly stir the white chocolate and water until melted, about 4 to 5 minutes. Remove from heat and keep at room temperature until needed. Place the heavy cream in a well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on high until stiff, about 1 minute. Remove the bowl from the mixer. Using a hand-held whisk, vigorously whisk 1/3 of the whipped cream into the melted white chocolate. Scrape down the bowl with a rubber spatula, and continue to whisk until smooth and thoroughly combined. Add the combined whipped cream and white chocolate to the remaining whipped cream and use a rubber spatula to fold together until smooth. Transfer to a container and refrigerate for 2 to 3 hours before serving. This is from Marcel Desaulniers' Death By Chocolate Cookbook. Recipe By : Janet Morrissey <janetm@MAGNUS1. COM>
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