LOCATION: Recipes >> Desserts Pudding >> White Choc Mousse 04
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White Choc Mousse 04
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White Chocolate Mousse
1 pound white chocolate, coarsely chopped
2 tablespoons unsalted butter, at room temperature
6 egg yolks
1/4 cup sugar
2 tablespoons sugar
2/3 cup heavy cream
In a double boiler or microwave oven, melt the chocolate with the
butter until smooth. Set aside to cool to room temperature.
In a double boiler or large bowl over simmering water, beat together
the egg yolks and the sugar with an electric hand mixer until
thickened, about 4 minutes. Remove from the heat and continue to
beat until cooled and very thick and pale, about 5 minutes.
Beat the cream until stiff. Add the egg yolk mixture to the
chocolate and stir until blended. Fold in the whipped cream until
lightened and smooth. Spoon the mousse into stemmed glasses and
chill until firm before serving.
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