White Chocolate Mousse

Submitted by: Bacalao Restaurant
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Difficulty: Medium
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

20 oz white chocolate
2 tsp vegetable oil
4 eggs, separated
1/4 cup very warm water
1/4 cup of your favourite liqueur or brandy
Pinch of salt
1 1/2 cups whipping cream (35%)
Extra whipped cream for garnish (optional)
To make the mousse: Toss the chocolate with the oil in a microwave-safe bowl and heat for one-minute intervals, stirring in between, until melted. Depending on the power of your microwave, this may take up to 4 minutes total. Set aside.

Separate the eggs. Place the yolks in a large bowl and whisk to break them up. Whisk in warm water, then liqueur. Whisk in melted chocolate until smooth. Place the egg whites in a very clean, medium-sized bowl; add a pinch of salt. Use a mixer to whip whites until they hold peaks, but donât overbeat to the point that they are dry. Set aside. In another bowl, whip the cream to soft peaks. Assemble: Fold one dollop of egg whites into the chocolate-egg yolk mixture until it pretty well disappears into the chocolate. (A silicone or rubber spatula is great for this). Then gently fold in the rest of the egg whites, trying not to lose the air. Add the whipped cream the same way.

Spoon mousse evenly into champagne, martini or parfait glasses and chill. (You could transfer to a piping bag to make a neater job, if you like.) Serve, garnished with a dollop of whipped cream and a couple of fresh berries or a sprig of mint. Makes 12 modest servings or 8 indulgent ones.

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