Title: White Chocolate Mousse #4
Categories: Chocolate, Mousses
Yield: 1 Servings

10 oz White Chococlate; broken in
-20 pieces
4 tb Water
2 c Heavy Cream

Heat 1 inch of water in the bottom half of a double boiler over low heat.
When the water is hot (do not allow to simmer), place white chocolate and 4
tablespoons of water in the top half of the double boiler. Using a rubber
spatula, constantly stir the white chocolate and water until melted, about
4 to 5 minutes. Remove from heat and keep at room temperature until needed.

Place the heavy cream in a well-chilled bowl of an electric mixer fitted
with a well-chilled balloon whip. Mix on high until stiff, about 1 minute.
Remove the bowl from the mixer. Using a hand-held whisk, vigorously whisk
1/3 of the whipped cream into the melted white chocolate. Scrape down the
bowl with a rubber spatula, and continue to whisk until smooth and
thoroughly combined. Add the combined whipped cream and white chocolate to
the remaining whipped cream and use a rubber spatula to fold together until
smooth.

Transfer to a container and refrigerate for 2 to 3 hours before serving.

This is from Marcel Desaulniers' Death By Chocolate Cookbook.

Recipe By : Janet Morrissey