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Friday, February 10, 2017

WHITE CHOCOLATE MOUSSE 2

6 ozs. White chocolate [168 g]
¼ cup half and half
2 T. Unsalted butter, cut in pieces
2 egg whites
1 cup whipping cream, whipped

Heat chocolate and half and half in top of double boiler until melted.
Remove from heat. Whisk butter until well blended. Cool slightly. While
cooling, beat egg whites until stiff, but not dry. Fold chocolate
mixture into egg whites. Fold in whipped cream. Spoon into serving
glasses. Chill several hours. Serves 6-8.

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