| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 9 |
oz |
White chocolate cut into |
|
|
Very small pieces |
| 2 |
tb |
Water |
| 3 |
tb |
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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