White Chocolate Mousse
|White chocolate||1⁄4 Pound|
|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)|
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.
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.