Recipe - Andreas White Chocolate Mousse

1 pound White chocolate
1 cup Whipping cream
3 Eggs; separated
One fourth cup Brandy
One fourth cup Hot water
1 tablespoon Vanilla
2 ounce Sugar

Melt the chocolate in a double boiler over mediumlow heat. It's a good
idea
to stand over the chocolate while it's melting and stir until it has melted
completely; take it off the heat immediately.

Whip the cream and set aside.

Pour the brandy and hot water slowly into a bowl with the egg yolks,
whisking briskly as you go until completely mixed. Whisk in the melted
chocolate. Keep whisking even after the mixture is completely combined;
this
will help cool the chocolate.

Whip the egg whites and the sugar, adding the vanilla as you beat, until
peaking but not dry. Fold the eggwhite meringue into the chocolate mixture
carefully with a wooden spoon. Fold in the whipped cream. This is the most
critical part of the recipe. The key to a great chocolate mousse is
incorporating cooled chocolate into whipped cream. The chocolate must be
cool
to the touch or the cream will separate. Lightly blend the two mixtures
until
uniform.

The mousse is actually at its best texture as soon as mixed.

The TimesPicayune, December 22, 1994
Posted to MCRecipe Digest V1 #152

Date: Sun, 14 Jul 1996 16:24:55 GMT

From: Linda Place placel@worldnet.att.net