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White Chocolate Mousse Recipe

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This recipe for White Chocolate Mousse, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MIchele Sarko
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 ounces white chocolate
3 egg yolks
4 tbsp sugar
1/3 cup Frangelico
2 tbsp lemon juice, freshly squeezed
2 sheets clear gelatin
1/4 cup water
3 cups heavy cream, whipped

Directions:
Directions:
In the top of a simmering double boiler place the white chocolate and melt it. Keep it warm.

In the top of another simmering double boiler place the egg yolks, sugar, Frangelico and lemon juice. While whisking constantly, cook the ingredients for 5 minutes, or until the mixture thickens and is smooth (with no lumps).

Add the melted chocolate to the egg yolk mixture and stir it in.

In another small saucepan place the gelatin and the water. Heat them slightly and mix them together so that the gelatin is totally dissolved. Let the mixture cool to room temperature. Add it to the egg yolk-chocolate mixture and stir in well.

Carefully fold the whipped cream into the mixture. Place the mousse in the refrigerator for 1 hour, or until it is firm.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
You can flavor this dessert with other kinds of liqueurs like Amarreto, Kahlua, or Grand Marnier. Another nice variation is to use half white chocolate and half dark chocolate, which makes the mousse like a milk chocolate.

 

 

 

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