Page 478 - Chocolate Cake Doctor

460 F R O S T I N G S

QUICK WHITE E
QUICK WHIT

CHOCOLATE MOUSSE E
CHOCOLATE MOUSS

ust two ingredients are needed
R
for this easy mousse—white
the Cake Mix Doctor says
chocolate and heavy cream. To
speed up the time it takes for the
Use bar white chocolate for this mousse,
white chocolate to melt, chop it not the chips.
first. The mixture will thicken as it

cools over the ice bath. Then all you
the hot cream over the white chocolate
need to do is whip it until it forms and stir until all the white chocolate has

stiff peaks, like whipped cream. Use melted and the mixture is smooth.
this in the White Chocolate Angel 2. Fill a larger glass or stainless-steel
bowl with ice, and place it in the sink.
Food Mousse Cake (page 286).
Rest the bowl of mousse on top of the ice.
Let it chill for 30 minutes, stirring every
MAKES 5 CUPS 5 minutes to loosen the chilled mousse
PREPARATION TIME: 40 MINUTES around the edges. At the end of the chill-
ing time, the mixture should be the con-
sistency of custard.
3
1 ⁄4 cups heavy (whipping) cream
1 pound white chocolate, coarsely chopped 3. Beat the mousse at medium speed
with an electric mixer until it
1. Place the heavy cream in a small heavy lightens and then forms stiff
saucepan over low heat, and heat, stirring peaks. This will take 3 to 4
occasionally, until it is steaming hot but minutes. Don’t overbeat.
not boiling. Place the white chocolate in Cover the bowl with plastic
a large stainless-steel mixing bowl. Pour wrap and chill until needed.