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   checkerboard   pizza   burger   curry   tuna   sweet potato   wine   mousse   steaks   lasagna      souffle   kaposzta salata   lassi   medovnik   hungarian   dipping sauce   gluten free   butter cookies   guacamole   lemonade   Condensed Milk Recipe   blueberry fungee   shawarma   urdu   biryani   donuts   bombay biryani   apple cake   puff pastry    chicken chilli   Indian Chicken Curry   birthday cake   blueberry funge   moosa   Burfi   gulab jamun   Danish Pastry    dum biryani   beirox   ampalaya   drumsticks   samoosa   nuggets   chicken pasta   cheddar cheese   red wine and rosemary porterhouse   1994 3rd Place   mustard meatloaf   kanum ma kang mung   apple custard   chocolate cookies   chinese rice   lamb stew with rosemary dumplings   white sauce   Baklava   pinacolada   plain cake   salsa sauce   pepsi   potatos   tuna ring   lemon lime   frappuccino   cheese balls   Cream Cheese Recipe   apple pinwheels   phirni   key lime cake   aljotta   whelks   electric lemonade   fajita chicken   coca cola   chicken picata   ground cherry pie   targine   vegetable biryani   lemon lime soda   albanian   skillet enchiladas   vanilla cream cake   cheese pizza   apple Salsa   flounder   apricot muffins   turkey wrap   tartar sauce   BBB   crab mousse   Lunchbox    3B   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 - 2016, All rights reserved, PagesPak.com