White chocolate mousse

Name: White chocolate mousse
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 g white chocolate; 125.00 ml milk; 4.00 vanilla essence; 4.00 eggs large, seperated; 40.00 g sugar; 125.00 ml cream; dark chocolate melted; cream whipped, to doecorate

4 servings

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Dairy

By Food24 November 03 2009

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Ingredients (8)

250.00 g	white chocolate
125.00 ml	milk
4.00	vanilla — essence
4.00	eggs — large, seperated
40.00 g	sugar
125.00 ml	cream
	dark chocolate — melted
	cream — whipped, to doecorate

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Method:

Break white chocolate into pieces and place in top of a double boiler with milk. Heat, stirring constantly, until chocolate has melted. Stir in vanilla essence. Remove from heat.
Beat egg yolks and sugar until pale and thick. Add 15 ml (1 tbsp) egg yolk mixture to chocolate. Beat for 1 to 2 minutes, or until well blended. Beat into chocolate mixture.
Whisk egg whites stiffly. Fold into chocolate mixture.
Whip cream until fairly stiff. Fold into chocolate mixture.
Spoon into a large bowl or small pots. Freeze for 4 to 5 hours. Just before serving, streak melted dark chocolate over and pipe a cream rosette into centre.