|1 pounds||White chocolate; coarsely chopped|
|2 tablespoons||Unsalted butter at room temperature|
|⅔ cup||Heavy cream|
From: Karen.Mintzias@... (Karen Mintzias) Date: Tue, 05 Oct 1993 22:09:38 -0800 In a double boiler or microwave oven, melt the chocolate with the butter until smooth. Set aside to cool to room temperature.
In a double boiler or large bowl over simmering water, beat together the egg yolks and the sugar with an electric hand mixer until thickened, about 4 minutes. Remove from the heat and continue to beat until cooled and very thick and pale, about 5 minutes.
Beat the cream until stiff. Add the egg yolk mixture to the chocolate and stir until blended. Fold in the whipped cream until lightened and smooth.
Spoon the mousse into stemmed glasses and chill until firm before serving.
Recipe by Diana Sturgis in "Great Desserts". ISBN: 0-916103-04-8 Typed for you by Karen Mintzias
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