| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 9 | oz | White chocolate cut into |
| Very small pieces | ||
| 2 | T | Water |
| 3 | T | Kirschwasser |
| 1 1/2 | c | Heavy whipping cream |
INSTRUCTIONS
Place chocolate, water, and Kirschwasser in a medium size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in pan of water. Stir white chocolate mixture constantly until melted and smooth. Or, melt in a microwave on low for about 2 minutes. Stir until smooth and completely melted. White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary. Let cool until a dab touched by your upper lip feels slightly cool. Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mold immediately into lined mold. Mousse sets quickly and should not be spread or manipulated too much after it is completed. From: CHEF DU JOUR ALICE MEDRICH SHOW #DJ9152 Posted to MM-Recipes Digest by muddy@ibm.net on Oct 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 618
Calories From Fat: 583
Total Fat: 66.3g
Cholesterol: 245.6mg
Sodium: 69mg
Potassium: 134.7mg
Carbohydrates: 5g
Fiber: 0g
Sugar: <1g
Protein: 3.7g