White Chocolate Mousse
- 5 ounces white chocolate
- 3 each egg yolks
- 4 tablespoons sugar
- 13 cup frangelico
- 2 tablespoons lemon juice freshly squeezed
- 2 each gelatin, unflavored sheets, clear
- 1/4 cup water
- 3 cups heavy whipping cream whipped
- In the top of a simmering double boiler place the white chocolate and melt it.
- Keep it warm.
- In the top of another simmering double boiler place the white Keep it warm.
- Add the melted chocolate to the egg yolk and stir it in.
- In another small saucepan place the gelatin and the water.
- Heat them slightly and mix them together so that the gelatin is totally dissolved.
- Let the mixture cool to room temperature.
- Add it to the egg-yolk-chocolate mixture and stir it in well.
- Carefully fold the whipped cream into the mixture.
- Place the mousse in the refrigerator for 1 hour, or until it is firm.
white chocolate, egg yolks, sugar, frangelico, lemon juice freshly squeezed, gelatin, water, heavy whipping cream
Taken from recipeland.com/recipe/v/white-chocolate-mousse-38044 (may not work)