White Chcoclate Mousse -1 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: White Chcoclate, broken in
20 Pcs: ,
4 tbsp: Water,
2 cup: Heavy Cream,
Directions:
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 heat and
keep at room temperature until needed.
Place the heavy cream in a 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 hand-held
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 to a container and refrigerate for 2 to 3 hours before
serving.
This is from Marcel Desaulniers Death By Chocolate Cookbook.
Recipe By : Janet Morrissey
Source from luhu.jp
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 heat and
keep at room temperature until needed.
Place the heavy cream in a 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 hand-held
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 to a container and refrigerate for 2 to 3 hours before
serving.
This is from Marcel Desaulniers Death By Chocolate Cookbook.
Recipe By : Janet Morrissey
Source from luhu.jp