Palace White Chocolate Mousse
Imported white chocolate
- cut into very small cubes
- washed and hulled
Combine sugar cubes and water in saucepan and bring to boil, stirring
or shaking pan occasionally until sugar melts. Cook without stirring
until syrup reaches hard ball stage (225F on candy thermometer).
Whip egg whites to form soft peaks, then reduce speed of mixer and
slowly add syrup. Beat in chocolate pieces (they will melt
partially). Cool to lukewarm.
Whip cream until stiff and fold into mousse. Chill for at least 4
To serve, place Strawberry Sauce on chilled dessert plate (or in
@tuile cup), then top with mousse. Garnish with 1 or 2 mint leaves
and pass remaining sauce separately.
Strawberry Sauce: Puree strawberries. Stir in remaining ingredients.
Cover and chill thoroughly.
Source: Favorite Restaurant Recipes - ISBN: 0-89535-100-5 Typed for
you by Karen Mintzias