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White Mousse unflavored gelatin whipping cream chocolate butter eggs sugar mousse whipping cream butter eggs sugar
Viewed: 37 - Published at: 2 years agoIngredients
- White Mousse
- 1 square BAKER'S Semi-Sweet Chocolate, melted
- 1 teaspoon unflavored gelatin
- 2/3 cup whipping cream
- 6 squares baker's white chocolate
- 2 tablespoons butter
- 2 eggs, separated
- 1/4 cup sugar
- Dark Mousse
- 1/3 cup whipping cream
- 5 squares BAKER'S Semi-Sweet Chocolate
- 2 tablespoons butter
- 2 eggs, seperated
- 1/4 cup sugar
Method
- Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze
- WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes.
- Bring cream to a boil; remove from heat.
- Add white chocolate and butter; stir until melted.
- Blend in egg yolks.
- Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form.
- Fold into chocolate mixture; pour into prepared bowl.
- Freeze 30 minutes.
- DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step.
- Freeze until set, at least 8 hours.
- Unmould onto serving plate, remove plastic wrap.
