Best White Chocolate Mousse

4 x Egg Yolks
6 x Squares Baker's White Choc.
1 x Envelope Unflavored Gelatine
3/4 c Hot Water
2 c Whipping Cream, whipped

Melt Chocolate. In a large mixing bowl, beat egg yolks until light in colour. Blend in chocolate.

Dissolve gelatine in hot water, then gently whisk into chocolate mixture. Chill until mixture mounds slightly.

Fold whipped cream into chocolate mixture, and whisk just until combined. Pour into dessert glasses. Chill at least 2 hours.

Best White Chocolate Mousse printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.