White Chocolate Mousse #2

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

White Chocolate Mousse #2

alcohol, chocolate, mousse

1/4 lb white chocolate -- pieces
4 tablespoon unsalted butter
3 tablespoon light rum
3 egg yolks
1/2 cup cream
3 egg whites
SAUCE-----
4 tablespoon unsalted butter
1/4 cup milk
1/4 cup 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 Recipe By :