White Chocolate Mousse With Kirsch Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
9 ounce: White chocolate cut into,
Very small pieces,
2 tbsp: Water,
3 tbsp: Kirschwasser,
1 1/2 cup: Heavy whipping cream,
Directions:
Place chocolate, water, and Kirschwasser in a medium size heatproof
bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the
heat off and wait 30 seconds. Set bowl of chocolate in pan of water.
Stir white chocolate mixture constantly until melted and smooth. Or,
melt in a microwave on low for about 2 minutes. Stir until smooth
and completely melted. White chocolate is very fragile and burns
easily. Do not turn the heat on again under the skillet unless
absolutely necessary. Let cool until a dab touched by your upper lip
feels slightly cool.
Whip the cream until soft peaks form--not too stiff. Carefully fold
cream into cooled white chocolate mixture; the mousse will seem very
soft. Scrape mold immediately into lined mold. Mousse sets quickly
and should not be spread or manipulated too much after it is
completed.
From: CHEF DU JOUR ALICE MEDRICH SHOW #DJ9152
Source from luhu.jp
bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the
heat off and wait 30 seconds. Set bowl of chocolate in pan of water.
Stir white chocolate mixture constantly until melted and smooth. Or,
melt in a microwave on low for about 2 minutes. Stir until smooth
and completely melted. White chocolate is very fragile and burns
easily. Do not turn the heat on again under the skillet unless
absolutely necessary. Let cool until a dab touched by your upper lip
feels slightly cool.
Whip the cream until soft peaks form--not too stiff. Carefully fold
cream into cooled white chocolate mixture; the mousse will seem very
soft. Scrape mold immediately into lined mold. Mousse sets quickly
and should not be spread or manipulated too much after it is
completed.
From: CHEF DU JOUR ALICE MEDRICH SHOW #DJ9152
Source from luhu.jp
Tags
Desserts