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   checkerboard   muffins   roll   pizza   burger   curry   tuna   sweet potato   wine   mousse      steaks   kaposzta salata   lasagna   souffle   lassi   medovnik   hungarian   dipping sauce   gluten free   Condensed Milk Recipe   guacamole   butter cookies   lemonade   blueberry fungee   shawarma   urdu   biryani   bombay biryani   donuts   puff pastry    birthday cake   chicken chilli   apple cake   Indian Chicken Curry   blueberry funge   dum biryani   gulab jamun   Burfi   ampalaya   drumsticks   Danish Pastry    beirox   nuggets   white sauce   cheddar cheese   samoosa   chicken pasta   apple custard   red wine and rosemary porterhouse   mustard meatloaf   Baklava   kanum ma kang mung   chinese rice   lemon lime   chocolate cookies   lamb stew with rosemary dumplings   pinacolada   1994 3rd Place   apple pinwheels   fajita chicken   cheese balls   moosa   potatos   salsa sauce   plain cake   pepsi   Cream Cheese Recipe   frappuccino   key lime cake   tuna ring   vegetable biryani   coca cola   phirni   lemon lime soda   crab mousse   chicken picata   aljotta   Lunchbox    apple Salsa   apricot muffins   targine   whelks   BBB   ground cherry pie   flounder   tartar sauce   cheese pizza   turkey wrap   skillet enchiladas   vanilla cream cake   albanian   electric lemonade   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 - 2015, All rights reserved, PagesPak.com