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White Chocolate Mousse
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Source: Carme Engel
| 8 ounces | white chocolate |
| 2 ounces | sweet butter |
| 1 teaspoon | plain gelatin |
| 4 | eggs |
| 3 | egg whites |
| 1½ cups | whipping cream |
| 2 ounces | sugar |
| 1 ounce | Grand Marnier |
Melt sweet butter and chocolate in a double-boiler, stir with a wooden spoon. Add Grand Marnier. Whip gelatin, eggs, and sugar in separate bowl, over boiling water until very stiff. Add melted chocolate mixture to egg, gelatin, sugar mixture.
Remove from heat and place bowl in a larger bowl filled with ice. Constantly whip mixture until it is cold and smooth.
Whip 1 cup of whipping cream until firm. Whip egg whites until firm. Alternately fold whipping cream and egg whites into cold chocolate mixture. Fold very gently, be careful not to lose air in egg whites.
Chill mousse 2 hours in refrigerator. Whip remaining ½ cup of cream, add sugar to taste. Pipe rosettes onto finished dessert.
A welcome dessert for chocolate lovers. Sent by Carme Engel.
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