And another theme dinner has come and gone.
"Food as Art" was a big hit and while any of the dishes could have won, in the end it was my sweet tooth that had it's day.
So here is a recipe for a White Chocolate Mousse that even non-white chocolate people will love.
- Chez
Ingerdients and Such...
• 2 large eggs
• 1/3 cup sugar
• 3 tablespoons Frangelico (hazelnut liqueur)
• 6 ounces good-quality white chocolate (such as Baker's or Lindt), chopped
• 1 cup chilled whipping cream
• Fresh raspberries
• Confectioner’s sugar
Whisk eggs, sugar and Frangelico in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F. for 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate; whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Spoon into individual serving glasses and chill about 3 hours.
Garnish with raspberries and dust with confectioner’s sugar.
