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LOCATION: Recipes >> Desserts Pudding >> White Choc Mousse 05

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White Chocolate Mousse

10 ounces white chocolate, broken into 1/2-ounce pieces
4 tablespoons water
2 cups heavy cream

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.

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