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LOCATION: Recipes >> Desserts Pudding >> White Choc Mousse 08

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White Chocolate Mousse
Yield: 6 Servings

1/4 lb sugar cubes
1/4 cup water
1/2 cup egg whites; room temperature
1 lb imported white chocolate cut into very small cubes
2 cups whipping cream; well chilled
mint leaves

2 pt strawberries washed and hulled
2 tb imported Kirsch
1 tb sugar
1 pn salt

Combine sugar cubes and water in saucepan and bring to boil, stirring
or shaking pan occasionally until sugar melts. Cook without stirring
until syrup reaches hard ball stage (225xF on candy thermometer).
Whip egg whites to form soft peaks, then reduce speed of mixer and
slowly add syrup. Beat in chocolate pieces (they will melt partially).
Cool to lukewarm. Whip cream until stiff and fold into mousse.
Chill for at least 4 hours. To serve, place Strawberry Sauce on
chilled dessert plate (or in @tuile cup), then top with mousse.
Garnish with 1 or 2 mint leaves and pass remaining sauce separately.

Strawberry Sauce: Puree strawberries. Stir in remaining ingredients.
Cover and chill thoroughly.

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