White Chocolate Mousse
Source of Recipe
In Food Today
List of Ingredients
10 ounces white chocolate, broken into pieces
4 tablespoons water
2 cups heavy creamRecipe
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 the heat and keep at room temperature until needed. Place the heavy cream in the 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 handheld 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 the White Chocolate Mousse to a plastic container and refrigerate for 2 to 3 hours before serving. Yield: 4 servings
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