White Chocolate Mousse

1. 1

   In the top of a simmering double boiler place the white chocolate and melt it.

2. 2

   Keep it warm.

3. 3

   In the top of another simmering double boiler place the white Keep it warm.

4. 4

   Add the melted chocolate to the egg yolk and stir it in.

5. 5

   In another small saucepan place the gelatin and the water.

6. 6

   Heat them slightly and mix them together so that the gelatin is totally dissolved.

7. 7

   Let the mixture cool to room temperature.

8. 8

   Add it to the egg-yolk-chocolate mixture and stir it in well.

9. 9

   Carefully fold the whipped cream into the mixture.

10. 10

    Place the mousse in the refrigerator for 1 hour, or until it is firm.

No additional tips available.