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WHITE CHOCOLATE MOUSSE-Chef Apuzzo of Andrea's Restaurant

WHITE CHOCOLATE MOUSSE-Chef Apuzzo of Andrea's Restaurant is a desserts recipe made with White Chocolate, Heavy Whipping Cream, Hot Water, Vanilla, and Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 16 oz
• 1 cup
• 1/4 cup
• 1 tbsp
• 2 oz

Method (preview)

1. 1

   Melt the chocolate in a double boiler over low heat.

2. 2

   Whip the cream and set aside.

3. 3

   Pour the brandy and hot water slowly into a bowl with the egg yolks, whisking briskly as you go until completely mixed.

4. 4

   Whisk in the melted chocolate.

5. 5

   Keep whisking even after the mixture is completely combined; this will help to cool the chocolate.

6. 6

   Whip the egg whites and the sugar until peaking but not dry; add the vanilla to the egg whites and sugar as you beat them.

7. 7

   Fold the egg-white meringue into the chocolate mixture carefully with a wooden spoon.

8. 8

   Fold in the whipped cream.

9. 9

   THIS IS THE MOST CRUCIAL PART OF THE RECIPE.

10. 10

    The chocolate mixture must be cool to the touch or the cream will break.

11. 11

    Lightly blend the two mixtures until uniform.