White chocolate mousse^

Yield: 6 servings

Measure Ingredient
1 large Egg
1 \N Egg yolk
6 ounces Coarsley chopped white
\N \N Chocolate
\N \N Fresh mint leaves
1 tablespoon Light rum
1 tablespoon White creme de caacao
1 teaspoon Unflavored gelatin
1 cup Whipping cream
\N \N Chocolate curls


At high speed, beat egg and egg yolk until pale; set aside.

Melt chocolate in double boiler, stirring constantly.

Add a aquarter of the chocolate to the eggs; stir back into hot chocolate and

cook, stirring constantly, until a candy thermometer reaches 160 degrees. Remove from heat. Pour into a large mixing bowl and let cool.

Combine liqueurs in saucepan and sprinkle gelatin over. Let soften 1 minute.

Cook over low heat, stirring, until gelatin dissolves, about 2 minutes.

Beat gelatin mixture into chocolate mixture until smooth; set aside.

Beat whipping cream until soft peaks form. Fold in half of chocolate mixture,

then fold into remaining chocolate mixture.

Spoon into dessert diahes; chill at least 3 hours. Garnish.

Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95

Submitted By CAROLYN SHAW On 12-31-95

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