#donaharrisburg
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- This video shows all steps to make this tantalizing, creamy/dreamy smooth & delicious mousse.
A mild, sweet, milky vanilla flavor that often complements and blends with flavors it's paired with.
applying heat to white chocolate, its plentiful sugars and milk solids caramelize
INGREDIENTS:
8 ounces white chocolate, chopped I used Lindt white choc & candy melts
5 tablespoons water
2 large eggs, separated
⅛ teaspoon salt. = or A tad more than a pinch
1 cup heavy cream, chilled
OPTION/S: serve with berries; their tartness balances the sweetness.
Also can be served with a fruit sauce/syrup.
If your nonstick skillet is very dark, start checking the caramelized white chocolate for doneness 5 minutes earlier. I checked and stirred often. (Know your oven.)
INSTRUCTIONS:
Middle rack. heat oven to 300 degrees.
Chopped chocolate in 10-inch oven-safe nonstick skillet. My pan: 12 inch.
I PRE-HEATED PAN & chocolate/s ON STOVE
THEN to oven
bake until chocolate is melted
Bake until golden. Stir/re-distribute often
Always spread into even layer.
Continue to bake, stirring and spreading into even layer every 10 minutes, until golden brown, 30 to 35 minutes.
(Chocolate will become dry and crumbly as it bakes.)
Once golden put on stove - low-med. flame
add water to chocolate and cook, whisking constantly, until mixture is fully combined and mostly smooth,
CAUTION: adding water causes bubbling/spitting/splattering.
Strain chocolate mixture through fine-mesh strainer into large bowl, pressing on solids to extract as much chocolate mixture as possible; discard solids. Let cool until just warmer than room temperature,
Whisk in egg yolks and salt until fully combined.
Using stand mixer (or hand mixer) fitted with whisk attachment, whip egg whites on medium-low speed until foamy,
Increase speed to medium-high and whip until soft peaks form
With whisk, stir about one-quarter of whipped egg whites into chocolate mixture to lighten it.
With spatula, gently fold in remaining egg whites until few white streaks remain. I FOLD TO NO STREAKS.
whip cream on medium-low speed until foamy.
Increase speed to high and whip TO soft peak
WITH rubber spatula, fold whipped cream into mousse until no white streaks remain.
Spoon mousse into 6 individual serving dishes.
Cover with plastic wrap and refrigerate until set and firm, at least 2 hours or up to 24 hours.
I prepared plastic containers with blueberries.
The wet paper towel preventing sliding, is brilliant Ms. Dona 😃. I always enjoy your videos.
Ty Ms. lizzz. It’s time consuming to make. It is very smooth, delicious. I hope you give it a try. Ty for subscribing.
Overwhelmed by your comment that you enjoy my vids.
@@donaharrisburg5469 I watch and enjoy all of them. I'm so glad I found your channel. 🥰