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Ingredients
- 1 lb White chocolate
- 1 c. Whipping cream
- 3 x Large eggs, separated
- 1/4 c. Brandy
- 1/4 c. Warm water
- 1 Tbsp. Vanilla
- 2 ounce Sugar
Directions
- Heat the chocolate in a double boiler over medium-low heat. It's a good ideato stand over the chocolate while it's melting and stir till it has melted completely; take it off the heat immediately.
- Whip the cream and set aside.
- Pour the brandy and warm water slowly into a bowl with the egg yolks, whisking briskly as you go till completely mixed. Whisk in the melted chocolate. Keep whisking even after the mix is completely combined; thiswill help cold the chocolate.
- Whip the egg whites and the sugar, adding the vanilla as you beat, till peaking but not dry. Fold the egg-white meringue into the chocolate mix carefully with a wooden spoon. Mix in the whipped cream. This is the most critical part of the recipe. The key to a great chocolate mousse is incorporating cooled chocolate into whipped cream. The chocolate must be coolto the touch or possibly the cream will separate. Lightly blend the two mixtures untiluniform.
- The mousse is actually at its best texture as soon as mixed.
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