Andrea's White Chocolate Mousse Recipe

1. 1

   Heat the chocolate in a double boiler over medium-low heat.

2. 2

   It's a good ideato stand over the chocolate while it's melting and stir till it has melted completely; take it off the heat immediately.

3. 3

   Whip the cream and set aside.

4. 4

   Pour the brandy and warm water slowly into a bowl with the egg yolks, whisking briskly as you go till completely mixed.

5. 5

   Whisk in the melted chocolate.

6. 6

   Keep whisking even after the mix is completely combined; thiswill help cold the chocolate.

7. 7

   Whip the egg whites and the sugar, adding the vanilla as you beat, till peaking but not dry.

8. 8

   Fold the egg-white meringue into the chocolate mix carefully with a wooden spoon.

9. 9

   Mix in the whipped cream.

10. 10

    This is the most critical part of the recipe.

11. 11

    The key to a great chocolate mousse is incorporating cooled chocolate into whipped cream.

12. 12

    The chocolate must be coolto the touch or possibly the cream will separate.

13. 13

    Lightly blend the two mixtures untiluniform.

14. 14

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

* Per serving · 4 servings · Values may vary.

No additional tips available.