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Recipe: White Chocolate Mousse

I came across this recipe from Betty Crocker and really liked it… it’s quick and easy and I happen to love white chocolate…

I would substitute better white chocolate… but if you want to use the white baking chips.. it will turn out very good.

Suggestion: if making this for a dessert buffet… use small glasses (glass or plastic)… so guests can sample the dessert….

I garnish with either white or dark chocolate curls and/or a few raspberries…. A terrific presentation.


White Chocolate Mousse Recipe

All you need:

4 egg yolks
¼ cup sugar
1 cup heavy cream
1 cup white baking chips
1 ½ cup heavy cream
Chocolate Curls for garnish

All you need to do:

Beat the egg yolks in a small bowl with the electric mixer on high for about 3 minutes or until thick and lemon colored.

Gradually beat in sugar.

Heat 1 cup heavy cream in a 2 qt. saucepan over medium heat just until hot.
Gradually stir at least half the cream into the egg yolk mixture, then stir it back into the hot cream in the saucepan.

Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

Stir in baking chips until melted. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled.

Beat 1 ½ cups heavy cream in chilled medium bowl with an electric mixer on high speed until stiff.

Fold whipped cream into refrigerated mixture.

Spoon mixture into parfait or wine glasses.

Garnish with chocolate (white or dark) curls.

Store in the refrigerator.



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