Melt chocolate in double boiler. Whisk vigorously while gradually adding hot water to obtain a smooth paste. Whisk in liqueur or flavoring and remove from heat. Whip cream until it holds soft peaks; fold into chocolate mixture and stir only until well mixed. In a separate bowl, beat egg whites until they are foamy and carefully fold in the chocolate mixture so that it remains fluffy. Chill and serve in individual dishes. If prepared for Valentines Day it would look scrumptious served with some red berries. Note: Prepare White Chocolate Mousse no more than three or four hours before serving.

Ettore Ravazzolo, then Swiss chef of Viva Croisant, put this together for a Chocolate Fundraiser. Recipe by: <ced@ns.net> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.


White Chocolate Mousse 2

4 Egg yolks
1/4 cup of sugar
1 cup of heavy cream
1 cup of vanilla milk chips
1 1/2 cups of heavy cream
Chocolate curls, optional

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar. Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in vanilla milk chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. Beat 1-1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Spoon mixture into parfait or wine glasses. Garnish with chocolate curls. Cover and refrigerate any remaining dessert. Makes 8 servings.

Serving size: 1 serving. Calories 430 (calories from fat 305); Fat 34g (Saturated 23g); Cholesterol 190mg; Sodium 70mg; Carbohydrate 27g (Dietary Fiber 0g); Protein 4g. %Daily Value: Vitamin A 20%; Vitamin C 0%; Calcium 10%; Iron 2%. Diet Exchanges: Not recommended. NOTE: For 16 grams of fat and 285 calories per serving, substitute 2 eggs for the 4 egg yolks, half-and- half for the 1 cup whipping cream and 3 cups frozen (thawed) reduced- fat whipped topping for the 1-1/2 cups whipping cream, whipped. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Holiday Recipes, Menus, Ideas by Betty Crocker. Lynns notes: I used Giardellis white chocolate chips. Be sure to make this in advance because it needs time to get firm. Delicious dessert and would be a good addition to a company meal. Recipe by: Easy Holiday Recipes, Menus, Ideas Posted to TNT - Prodigys Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 21, 1997

White Chocolate Mousse 3

16 ounces of white chocolate
1 cup of heavy whipping cream
3 Eggs, separated
1/4 cup of brandy
1/4 cup of hot water
1 tablespoon of vanilla
2 ounces of sugar

White chocolate is not actually chocolate at all, but cocoa butter with the chocolate liquor left out. This dessert was originally conceived as a dark chocolate mousse by Chef Andrea Apuzzo of Andreas Restaurant in Metairie, Louisiana, when he was executive chef at the Royal Orleans Hotel before opening Andreas. It is served piped into a chocolate cup, which is then placed in a pool of raspberry sauce. Melt the chocolate in a double boiler over low heat. Its a good idea to stand over the chocolate while it is melting and stir it until its completely melted, then take it off the heat immediately. Whip the cream and set aside. Pour the brandy and hot water slowly into a bowl with the egg yolks, whisking briskly as you go until completely mixed. Whisk in the melted chocolate. Keep whisking even after the mixture is completely combined; this will help to cool the chocolate. Whip the egg whites and the sugar until peaking but not dry; add the vanilla to the egg whites and sugar as you beat them. Fold the egg-white meringue into the chocolate mixture carefully with a wooden spoon. Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE RECIPE. The key to a great chocolate mousse is that you cant incorporate hot melted chocolate into whipped cream. The chocolate mixture must be cool to the touch or the cream will break. Lightly blend the two mixtures until uniform.

Walt MM Posted to MM-Recipes Digest V3 #260 Date: Sun, 22 Sep 1996 22:08:59 -0400 From: Walt Gray <waltgray@mnsinc.com>