Try this Andreas White Chocolate Mousse recipe, or contribute your own.
Suggest a better descriptionMelt the chocolate in a double boiler over medium-low heat. Its a good idea to stand over the chocolate while its melting and stir until it has melted completely; take it off the heat immediately. Whip the cream and set aside. Pour the brandy and hot water slowly into a bowl with the egg yolks, whisking briskly as you go until completely mixed. Whisk in the melted chocolate. Keep whisking even after the mixture is completely combined; this will help cool the chocolate. Whip the egg whites and the sugar, adding the vanilla as you beat, until peaking but not dry. Fold the egg-white meringue into the chocolate mixture carefully with a wooden spoon. Fold in the whipped cream. This is the most critical part of the recipe. The key to a great chocolate mousse is incorporating cooled chocolate into whipped cream. The chocolate must be cool to the touch or the cream will separate. Lightly blend the two mixtures until uniform. The mousse is actually at its best texture as soon as mixed. The Times-Picayune, December 22, 1994 Posted to MC-Recipe Digest V1 #152 Date: Sun, 14 Jul 1996 16:24:55 GMT From: Linda Place
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Serving Size: 1 Serving (1475g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 4044 | ||
Calories from Fat: 2165 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 240.5g | 321 % | |
Saturated Fat 124g | 620 % | |
Monounsaturated Fat 75.7g | ||
Polyunsanturated Fat 15.6g | ||
Cholesterol 3348.8mg | 1030 % | |
Sodium 1485.1mg | 51 % | |
Potassium 2406.2mg | 63 % | |
Total Carbohydrate 339.2g | 100 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 338.3g | ||
Protein 122g | 174 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4044
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