Amazing White Chocolate Mousse
Amazing White Chocolate Mousse recipe
Yield
16 servingsPrep
10 minCook
10 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
white chocolate
|
|
| 3 | large |
egg yolks
|
|
| 4 | tablespoons |
sugar
|
|
| ⅓ | cup |
frangelico
|
*
|
| 2 | tablespoons |
lemon juice
freshly squeezed |
|
| 2 | sheets |
gelatin, unflavored
clear |
*
|
| ¼ | cup |
water
|
|
| 3 | cups |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
white chocolate
|
|
| 3 | each |
egg yolks
|
|
| 6E+1 | ml |
sugar
|
|
| 79 | ml |
frangelico
|
*
|
| 3E+1 | ml |
lemon juice
freshly squeezed |
|
| 2 | each |
gelatin, unflavored
clear |
*
|
| 59 | ml |
water
|
|
| 7.1E+2 | ml |
heavy whipping cream
whipped |
|
Directions
In the top of a simmering double boiler place the white chocolate and melt it. Keep it warm.
In the top of another simmering double boiler, place the white Keep it warm. Add the melted chocolate to the egg yolk and stir it in.
In another small saucepan place the gelatin and the water. Heat them slightly and mix them together so that the gelatin is totally dissolved. Let the mixture cool to room temperature.
Add it to the egg-yolk-chocolate mixture and stir it in well. Carefully fold the whipped cream into the mixture. Place the mousse in the refrigerator for 1 hour, or until it is firm.
