posted by Mai 07-29-103 7:31 AM
White Chocolate Mousse
1 1/2 cups heavy cream
5 ounces white chocolate, coarsely chopped (use 5 ounces semisweet chocolate for dark chocolate mousse)
1/2 cup egg whites (from about 4 eggs)
2 tablespoons sugar
Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture into glasses.
Yield: 6 to 8 servings
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