1/4 lb White chocolate -- pieces
4 tb Unsalted butter
3 tb Light rum
3 Egg yolks
1/2 c Cream
3 Egg whites
SAUCE-----
4 tb Unsalted butter
1/4 c Milk
1/4 c Heavy cream
1/2 lb Semi-sweet chocolate
TO MAKE THE MOUSSE, place white chocolate pieces in a
large bowl with butter
and rum. Place the bowl in a very low oven with the
door ajar. The chocolate
should take about 45 minutes to melt.
This must be done slowly. Meanwhile, beat egg yolks in
a large bowl of an electric mixer until light and
thick. Transfer to top of double boiler. Cook,
stirring, over hot water until thick.
Return to mixer bowl. When chocolate is melted, stir
with a wooden spoon until
smooth. Slowly beat in egg yolks. Beat cream until
stiff. Fold into chocolate
mixture. Beat egg whites until stiff.
Fold into mixture. Pour into a lightly oiled 8-inch
spring form pan. Refrigerate overnight.
To serve, cut into pieces and place on cold plates.
Drizzle a small amount of
warm chocolate sauce over the top of each wedge and
place a "puddle" on either
side.
CHOCOLATE SAUCE: Melt chocolate in top of a double
boiler. Stir in unsalted
butter, stir in milk and heavy cream, both at room
temperature. Keep warm.
Source: Unknown.
Shared on alt. creative-cook and alt.
creative-cooking by Judi M. Phelps.
Internet: jphelps@shell. portal. com or
juphelps@delphi. com
