White Chocolate Mousse with Kirsch

Categories: Desserts
Yield: 1 Servings

9 oz White chocolate cut into
Very small pieces
2 tb Water
3 tb Kirschwasser
1 1/2 c Heavy whipping cream

Place chocolate, water, and Kirschwasser in a medium size heatproof bowl.
Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and
wait 30 seconds. Set bowl of chocolate in pan of water. Stir white
chocolate mixture constantly until melted and smooth. Or, melt in a
microwave on low for about 2 minutes. Stir until smooth and completely
melted. White chocolate is very fragile and burns easily. Do not turn the
heat on again under the skillet unless absolutely necessary. Let cool until
a dab touched by your upper lip feels slightly cool.

Whip the cream until soft peaks form--not too stiff. Carefully fold cream
into cooled white chocolate mixture; the mousse will seem very soft. Scrape
mold immediately into lined mold. Mousse sets quickly and should not be
spread or manipulated too much after it is completed.

From: CHEF DU JOUR ALICE MEDRICH SHOW #DJ9152

Posted to MM-Recipes Digest by muddy@ibm.net on Oct 16, 1998

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