Andreas White Chocolate Mousse Chocolate Recipes


Home  >  Recipes  >  Chocolate Recipes   >  Andreas White Chocolate Mousse Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   checkerboard   burger   curry   tuna   sweet potato   wine   mousse   steaks   lasagna   souffle      kaposzta salata   lassi   medovnik   dipping sauce   hungarian   gluten free   butter cookies   guacamole   lemonade   Condensed Milk Recipe   blueberry fungee   apple cake   urdu   shawarma   biryani   donuts   bombay biryani   puff pastry    chicken chilli   Indian Chicken Curry   birthday cake   blueberry funge   Burfi   moosa   Danish Pastry    beirox   dum biryani   gulab jamun   cheddar cheese   ampalaya   drumsticks   samoosa   nuggets   1994 3rd Place   mustard meatloaf   chicken pasta   kanum ma kang mung   lamb stew with rosemary dumplings   red wine and rosemary porterhouse   chocolate cookies   apple custard   chinese rice   skillet enchiladas   cheese balls   potatos   fajita chicken   salsa sauce   Cream Cheese Recipe   pinacolada   tuna ring   plain cake   lemon lime   ground cherry pie   pepsi   crab mousse   apple pinwheels   phirni   frappuccino   targine   apple Salsa   albanian   turkey wrap   tartar sauce   electric lemonade   flounder   whelks   coca cola   aljotta   key lime cake   white sauce   chicken picata   lemon lime soda   apricot muffins   BBB   vanilla cream cake   cheese pizza   Baklava   vegetable biryani   3B   Lunchbox    mister saleem 


Andreas White Chocolate Mousse

Ingredients:

1 lb White chocolate
1 cWhipping cream
3Eggs; separated
1/4 cBrandy
1/4 cHot water
1 tb Vanilla
2 oz Sugar


Method:

Melt the chocolate in a double boiler over medium-low heat. Its a
good idea to stand over the chocolate while its 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 egg-white 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 Times-Picayune, December 22, 1994




 Andreas White Chocolate Mousse 

 

 

Copyright 2009 - 2017, All rights reserved, PagesPak.com