White Chocolate Mousse
For best results, use a high quality white chocolate.
- Yield: Makes 5 cups
Source: Martha Stewart Weddings, Spring 2000
- 1 1/2 cups heavy cream
- 1 tablespoon unflavored gelatin powder
- 1/2 cup sugar
- 4 large egg whites
- 8 ounces white chocolate, melted
In medium bowl, whip cream until soft peaks form. Chill.
In small bowl, sprinkle gelatin over 1/4 cup cold water. Set aside to soften.
In heat-proof medium bowl or clean top of double boiler, combine sugar and egg whites. Place over pan of simmering water; heat, whisking constantly, until a candy thermometer registers 140 degrees. Remove from heat; whisk until completely cooled and stiff peaks form.
Place gelatin mixture over pan of simmering water; stir to dissolve. Working quickly, stir gelatin into melted white chocolate; then stir in one-third of egg-white mixture. Add chocolate to remaining egg-white mixture. Stir in whipped cream. Chill in airtight container until ready to serve, up to 1 day.