White Chocolate Mousse with Brandy
From Recipes
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 5-10 min + several hours chilling |
| Source | Leo Buscaglia's Love Cookbook with Biba Caggiano |
| Yield / serves | 2 servings |
| Rating | Yummy! |
Ingredients
- 1/4 lb white chocolate
- 2 T brandy, cognac, or Grand Marnier
- 1/2 t vanilla extract
- 1 large egg
- 2 T sugar
- 3/4 c heavy cream, beaten to a medium-firm consistency
- fresh raspberries
- shaved dark chocolate
Preparation
Break the white chocolate into very small pieces and place, along with the brandy and vanilla extract, into a medium bowl or in the top part of a double boiler. Set the bowl or top part of double boiler over two inches of very gently simmering water and stir several times, until the chocolate has melted. Set aside to cool.
Beat the egg with the sugar in a small bowl until it has doubled in volume. Fold the egg into the melted chocolate. Fold the whipped cream a bit at a time into the melted chocolate until thoroughly incorporated and smooth. Spoon mousse into serving glasses, cover, and refrigerate for several hours or overnight.
Just before serving, decorate each mousse with some fresh berries and/or shaved dark chocolate.
