My OperaWhite Chocolate Mousse
Wednesday, September 10, 2008 1:28:06 AM
I think it's past the time for me to make my true first post: One that contains one of my recipes.
Last week, I decided I would do something with white chocolate. I have never had good luck using it. Last and only time I tried to, it was to make a white chocolate easter egg. All I remember was of putting the chocolate in a double boiler, and, for some reason, my chocolate turned all yellow and granulated! Yuck! That settled, and I didn't use white chocolate for nothing else since then.
Well, as I said, I came to the point that I would do something using white chocolate, and show who rules in my kitchen! And there I went to look in my books for some nice recipe using white chocolate, and I finally found this mousse. I've always been amazed with how easy mousses were to be made, and with this one, I confess it wasn't different. Melt the chocolate, fold the cream and the eggs and that's it!
The rose water isn't really a must for the recipe, but it does add a special after taste, when the mousse melts in your mouth. You should \find these in some middle eastern shops, or, if you go to Pão de Açúcar, you might be able to find it in one of the shelves.
Just hope you all like this first recipe!
(Ah, and I'm still training with my camera, so, you'll have to use your imagination to find out how beautiful this mousse can get. Hahahah)
White Chocolate Mousse
Serves 6
250g White Chocolate, in pieces
100ml + 30ml milk
300ml heavy cream
1tsp rose water
2 egg whites
1tsp sugar
115g semisweet chocolate, in pieces
Place the white chocolate and 100ml milk in a pan and heat gently until you melt the chocolate, and then stir. Transfer it to a large bowl and let cool.
Whip the cream with rose water until soft peaks form. Whisk the egg whites with the sugar in a separate spotlessly clean, greasefree bowl until stiff but not dry.
Gently fold the whipped cream into the white chocolate mixture, and then, fold in the egg whites. Spoon the mixture in small dishes, glasses or small pots and let chill for 8 hours or more.
Melt the semisweet chocolate with 30ml milk and let cool, then pour over the mousses. Let the dark chocolate stand and serve!
Unregistered user # Wednesday, September 10, 2008 2:44:09 AM
Renato MoraesRhiga # Wednesday, September 10, 2008 12:16:18 PM
Unregistered user # Friday, September 12, 2008 3:46:45 AM