White Chocolate Mousse Shots - weight White Chocolate

Method

• 1. Place the finely chopped white chocolate in a large glass bowl and set aside.
• 2. In a second smaller bowl, add the egg yolks and sugar and whisk until pale in color.
• 3. In a small saucepan, bring 1/4 cup of heavy cream to a low simmer.
• 4. Once your cream is simmering, remove from heat and very slowly add the cream into the yolk and sugar mixture to temper. Be careful not to scramble your eggs with the heat of the cream. Now pour the creamy mixture back into the pan over low heat and continue to stir with a wooden spoon until it coats the back of it.
• 5. Pour the hot mixture into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth. The heat of the mixture will melt the chocolate.
• 6. In yet another bowl (I know, sorry!), whip the remaining 1 cup of heavy cream to stiff peaks. Fold the whipped cream into the white chocolate mix, spoonfuls at a time carefully until combined. Do not over fold. Sheesh!
• 7. Spoon the white chocolate mousse into serving cups and refrigerate until set, approximately 1 hour. We topped ours with marshmallow fluff and torched the tops for looks. It's just as yummy to serve with fresh berries though.