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White Chocolate Mousse

world.food's picture
Ingredients
  White chocolate 1⁄4 Pound
  Water 1 Tablespoon
  Clear creme de cacao 2 Tablespoon
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Egg whites 4 (At Room Temperature)
  Sugar 1⁄4 Cup (4 tbs)
  Slivered toasted almonds 1 Tablespoon (For Garnish)
  Grated bittersweet chocolate 1 Tablespoon (For Garnish)
Directions

Place white chocolate and water in top of double boiler.
Place pan over hot but not boiling water; stir chocolate gently until melted.
Take pan off heat and stir in Creme de Cacao.
Let cool.
Whip heavy cream until soft but firm peaks form.
In a separate stainless-steel or copper bowl, whip the egg whites until soft peaks form, then gradually add sugar, beating until peaks become fairly stiff and satinlike.
Gently fold the whites into whipped cream, drizzle over and fold in the chocolate mixture.
Spoon chocolate mousse into small dessert cups, cover with plastic wrap, and freeze.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling

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