White Chocolate Mousse

Name: White Chocolate Mousse
Ingredients: 1 envelope unflavored gelatine; 1/4 cup sugar; 3 beaten egg yolks; 1 cup cold water; 3 egg whites; 1 cup whipping cream; 1 teaspoon vanilla; 3 ounces white baking bar with cocoa butter, chopped (make sure it has cocoa butter)

8 ingredients

3 steps

Ingredients

1 envelope unflavored gelatine
1/4 cup sugar
3 beaten egg yolks
1 cup cold water
3 egg whites
1 cup whipping cream
1 teaspoon vanilla
3 ounces white baking bar with cocoa butter, chopped (make sure it has cocoa butter)

Directions

1

In medium saucepan, combine sugar, gelatin, water, baking bar. Cook and stir over medium heat until mixture is boiling and gelatin is dissolved. Stir about 1 cup of hot mixture into egg yolks; return all to saucepan. Cook and stir until mixture bubbles. Transfer to large mixing bowl; chill about 45 minutes, stirring occasionally.
2

Meanwhile, in chilled bowl, beat whipping cream until stiff peaks form. Chill.
3

In large mixer bowl, beat egg whites and vanilla until stiff peaks form. Stir a small amount of beaten egg white into gelatine mixture; fold in remaining whites. Fold in whipped cream. Spoon into dessert cups; chill at least 2 hours. Makes 4 large Pyrex dessert cups.