Vanilla White Chocolate Mousse

1. 1

   In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around sides of pan.

2. 2

   In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160u00b0, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth.

3. 3

   Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes.

4. 4

   In a small bowl, beat remaining cream until soft peaks form; fold into chocolate mixture. Spoon into four dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds.

* Per serving · 4 servings · Values may vary.

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