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In 1847, an English company introduced solid eating chocolate.
Now the public could enjoy chocolate eaten out of the hand as well as in the
form of a drink. Since that time, chocolate has been manufactured in solid bar
form and to enrobe confections, as well as an ingredient in desserts like this
Chocolate Mousse.
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White Chocolate Mousse
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Recipe of the
Day
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White Chocolate Mousse
Category:
Cakes, Chocolate, Desserts, Mousses
Yield: 4
servings
Ingredients:
| 12 |
oz |
white
chocolate, broken into small pieces |
| 4 |
tbsp |
water |
| 2 |
cup |
heavy cream |
| 1 |
tsp |
instant
(powdered) gelatin |
| 1/2 |
cup |
cold water |
| 1/4 |
cup |
milk chocolate
bits or chips |
Procedures:
| 1 |
In a double
boiler, melt white chocolate bits in water. |
| 2 |
Whip the heavy
cram until thick. |
| 3 |
Fold the melted
white chocolate into the cream. |
| 4 |
In a small cup,
combine powdered gelatin with cold water. Heat in microwave at high
for 45 seconds, until gelatin is dissolved. |
| 5 |
Mix into the
white-chocolate cream. |
| 6 |
Add some
chocolate bits or chips and fold, then pour contents in a mold.
Refrigerate for 3-4 hours. |
| 7 |
To serve,
immerse mold in warm water, then invert on a serving plate. |
| 8 |
Garnish with
chocolate bits and mint leaves if desired. |
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This site was last updated on
07.06.2007
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Copyright © 1997-2007 eGourmetChef.com All Rights Reserved.
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