MOUSSE　AU　CHOCOLAT　BLANC White Chocolate Mousse

May 30, 2007 French style dessert. This is a fairly standard recipe. Make egg yolk mixture, mix in chopped white chocolate and gelatin, then stir in whipping cream and freeze. Place the mousse on a serving plate while it is still frozen, then serve when it has thawed.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Soak gelatin in 8gー10g of water. Chop white chocolate into fine pieces. Beat cream until creamy. It should be runny enough to drip from the whisk as in the photo. (Photo #1) Place milk in a saucepan and heat until it almost comes to a boil. Beat egg yolks in a bowl or saucepan, then stir in the hot milk. Place the bowl or saucepan over low heat while stirring the mixture. Be careful not to burn it. When bubbles start to form on the surface, remove from the heat. While the mixture is still hot, mix in the gelatin solution and chopped white chocolate. Blend well. (Photo #2) After cooling at room temperature, stir in whipped cream, a little at a time. (Photo #3) Pipe the mixture into mousse rings and freeze. (Photo #4) When frozen, lightly warm the outer surface of each ring to remove the frozen mousse, then place the mousse in a serving dish. Serve when the mousse has thawed. Servings per Recipe Calories per Serving Ready In 4  four 5.5cm mousse rings  0kcal 180 minutes egg yolk 50g  milk 80g  gelatin 2g  white chocolate 30g  whipping cream 90g