Recipe: 00319 Title : White Chocolate Mousse Author: Gwen Ponder Date : August 1995 _________________________________________________________________________ (Version one: light enough to spoon, heavy enough to slice) 9 ounces white chocolate, very finely chopped **** 1 and 1/2 cups heavy cream 1. Place chocolate and 1/4 cup plus 1 tablespoon of water in a medium-size heat-proof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in a wide skillet. Stir white chocolate mixture constantly until melted and smooth. Or, melt in a microwave (30%) for about 2 minutes. Stir until smooth and completely melted. (White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary.) Let cool away from heat until it's about 85 degrees. A dab on your upper lip will feel slightly cold. 2. Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mousse immediately into a lined mold, mousse glasses, or onto the dessert. It sets really quick. Cover and refrigerate up to 2 days, or freeze for up to 2 months. You can also substitute a liqueur for 3 tablespoons of water. Melt the chocolate with the liqueur and remaining 2 tablespoons of water. (Version two: Not stiff enough to slice) 9 ounces of white chocolate, very finely chopped *** 5 tablespoons water, or 2 tablespoons water and 2 tablespoons liqueur. 1 and 1/2 cups heavy cream 3 egg whites, at room temp. 1/8 teaspoon cream or tartar. Follow step one from recipe I 2. Whip the cream until soft peaks form--set aside 3. In a clean, dry mixing bowl, beat egg whites and cream of tartar until stiff but not dry. Fold one-fourth of beaten egg whites into cooled white chocolate. Scrape remaining egg whites and whipped cream on top of white chocolate mixture. Fold together until combined. Turn the mousse immediately into dessert glasses or cups. Cover and refrigerate for up to 1 day in advance. ***Use Nestle's, Tobler, Lindt, or another high-quality brand--do not use any "white chocolate" that is not made with cocoa butter*** -=-=-=-=-=-=-=-=- _________________________________________________________________________