White Chocolate Mousse - 1 Recipe - Cooking Index
White Chocolate Mousse - 1 Recipe - Cooking Index
| 10 oz | 284g | White chocolate - broken in 20 pcs |
| 4 tablespoons | 60ml | Water |
| 2 cups | 474ml | 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.
From Marcel Desaulniers' Death By Chocolate Cookbook.
Source:
Emeril Lagasse
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