Wednesday, August 22, 2007

White Chocolate Mousse

White Chocolate Mousse (almost level 1)

6 oz SF white chocolate
1/3 cup cream
1 dash lemon juice
2 egg whites
1 cup cream

In microwave safe bowl, break up chocolate into small pieces and add
1/3 cup cream. Melt slowly in microwave, stirring occasionally until
smooth. Cool to room temperature.

In a large bowl, beat lemon juice and egg whites until mixture
stiffens. Using a rubber spatula, gently fold cooled chocolate into
egg white mixture.

Whip cream until it forms peaks and fold into chocolate mixture.

Spoon into serving glasses and refrigerate at least 2 hours. Garnish
as desired, with whipped cream and or berries.