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Recipe Name: Andrea's White Chocolate Mousse Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) White chocolate
1 Cup(s) Whipping cream
1/4 Cup(s) Brandy
1/4 Cup(s) Hot water
1 Tablespoon(s) Vanilla
2 Ounce(s) Sugar
Melt the chocolate in a double boiler over medium-low heat. It's a
good idea to stand over the chocolate while it's melting and stir
until it has melted completely; take it off the heat immediately. Whip
the cream and set aside. Pour the brandy and hot water slowly into a
bowl with the egg yolks, whisking briskly as you go until completely
mixed. Whisk in the melted chocolate. Keep whisking even after the
mixture is completely combined; this will help cool the chocolate.
Whip the egg whites and the sugar, adding the vanilla as you beat,
until peaking but not dry. Fold the egg-white meringue into the
chocolate mixture carefully with a wooden spoon. Fold in the whipped
cream. This is the most critical part of the recipe. The key to a
great chocolate mousse is incorporating cooled chocolate into whipped
cream. The chocolate must be cool to the touch or the cream will
separate. Lightly blend the two mixtures until uniform. The mousse is
actually at its best texture as soon as mixed. The Times-Picayune,
December 22, 1994 Posted to MC-Recipe Digest V1 #152 Date: Sun, 14
Jul 1996 16:24:55 GMT From: Linda Place <>

Nutrition (calculated from recipe ingredients)
Calories: 1429
Calories From Fat: 903
Total Fat: 102.3g
Cholesterol: 884.1mg
Sodium: 307.5mg
Potassium: 407.6mg
Carbohydrates: 66.1g
Fiber: 0g
Sugar: 59g
Protein: 23.7g

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