White Chocolate Mousse
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Whisk eggs, sugar and Frangelico in large metal bowl to blend
2
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F
3
For 3 minutes, about 7 minutes total
4
Remove bowl from over water
5
Add white chocolate; whisk until smooth
6
Cool completely, whisking occasionally
7
Beat cream in medium bowl to medium-firm peaks
8
Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft)
9
Chill until spreadable, about 3 hours
10
Whisk eggs, sugar and Frangelico in large metal bowl to blend
11
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F
12
For 3 minutes, about 7 minutes total
13
Remove bowl from over water
14
Add white chocolate; whisk until smooth
15
Cool completely, whisking occasionally
16
Beat cream in medium bowl to medium-firm peaks
17
Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft)
18
Chill until spreadable, about 3 hours