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White Chocolate Champagne Mousse

Source of Recipe


Tina McLaughlin, Famous Pacific Dessert Co.






List of Ingredients



• 1/4 cup brown sugar
  
• 2 cups ground graham cracker crumbs
  
• 2-1/2 ounces melted butter
  
• 2 lbs. white chocolate
  
• 4-1/2 cups whipping cream
  
• 1 cup egg whites
  
• 3/4 cup boiling whole milk
  
• 3 Tbsp gelatin
  
• 1/4 cup boiling water
  
• 3 ounces champagne
  






Instructions



1. Mix brown sugar, graham cracker crumbs and melted butter. Press into crust.
   
   
2. Place white chocolate over a pot of boiling water. Stir often until melted. Whip cream to soft peaks. Whip egg whites to soft peaks. Add warm milk to white chocolate. Add gelatin to 1/4 cup boiling water. Mix whipped cream with white chocolate and milk mixture. Add gelatin. Stir in champagne. Fold egg whites into entire mixture.
   
   
3. Pour mixture into crust. Cover and refrigerate for at least 5 hours.