Recipe - White Chocolate Mousse

One fourth pound White chocolate pieces
4 tablespoon Unsalted butter
3 tablespoon Light rum
3 Egg yolks
One half cup Cream
3 Egg whites
SAUCE
4 tablespoon Unsalted butter
One fourth cup Milk
One fourth cup Heavy cream
One half pound Semisweet chocolate

TO MAKE THE MOUSSE, place white chocolate pieces in a large bowl with
butter and rum. Place the bowl in a very low oven with the door ajar. The
chocolate should take about 45 minutes to melt. This must be done slowly.
Meanwhile, beat egg yolks in a large bowl of an electric mixer until light
and thick. Transfer to top of double boiler. Cook, stirring, over hot water
until thick. Return to mixer bowl. When chocolate is melted, stir with a
wooden spoon until smooth. Slowly beat in egg yolks. Beat cream until
stiff. Fold into chocolate mixture. Beat egg whites until stiff. Fold into
mixture. Pour into a lightly oiled 8inch spring form pan. Refrigerate
overnight.

To serve, cut into pieces and place on cold plates. Drizzle a small amount
of warm chocolate sauce over the top of each wedge and place a "puddle" on
either side.

CHOCOLATE SAUCE: Melt chocolate in top of a double boiler. Stir in
unsalted butter, stir in milk and heavy cream, both at room temperature.
Keep warm.

Source: Unknown. Shared on alt. creativecook and alt. creativecooking by
Judi M. Phelps.

Internet: jphelps@shell. portal. com or juphelps@delphi. com

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