1 cup Master White Chocolate Ganache recipe
3 large eggs, separated, at room temperature
Pinch of cream of tartar (less than 1/8 tsp)
1 tbsp sugar
1 cup heavy cream
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Melt the ganache in a double boiler. When melted, remove from the heat. Don't worry if the ganache separates when reheated. It will come back together when the eggs are added. Set aside.
Using a standing mixer (very clean and dry) fitted with a whisk attachment, whip the egg whites on medium speed. When large bubbles appear, add the cream of tartar. Continue to whip until they reach the soft peak state, about 1 minute. Slowly sprinkle in the sugar, taking about 1 minute to get it all in. Stop whipping the egg whites when they reach the medium peak stage, about 4 minutes. Transfer to a clean bowl and set aside.
Using the same bowl, whip the cream on medium speed until it reaches soft peaks, about 2 minutes. Set aside in the refrigerator.
Whisk the egg yolks in a small bowl. Pour them into the ganache and quickly stir together using a rubber spatula.
Gently fold in the egg whites. Any lumps of egg whites that remain after folding will be smoothed out by the addition of the cream. (If the eggs deflated a bit as they sat, whip them up by hand for 10 - 15 seconds.) Carefully fold in the whipped cream.
Pour the mousse into serving dishes.
Cover and chill the mousse for at least 1 hour prior to serving. If you are going to layer the mousse layers (dark, milk, white), chill each layer completely before adding the next layer. Chocolate mousse will keep well inthe refrigerator for 2 days.
3 large eggs, separated, at room temperature
Pinch of cream of tartar (less than 1/8 tsp)
1 tbsp sugar
1 cup heavy cream
------------------------------------------------------------
Melt the ganache in a double boiler. When melted, remove from the heat. Don't worry if the ganache separates when reheated. It will come back together when the eggs are added. Set aside.
Using a standing mixer (very clean and dry) fitted with a whisk attachment, whip the egg whites on medium speed. When large bubbles appear, add the cream of tartar. Continue to whip until they reach the soft peak state, about 1 minute. Slowly sprinkle in the sugar, taking about 1 minute to get it all in. Stop whipping the egg whites when they reach the medium peak stage, about 4 minutes. Transfer to a clean bowl and set aside.
Using the same bowl, whip the cream on medium speed until it reaches soft peaks, about 2 minutes. Set aside in the refrigerator.
Whisk the egg yolks in a small bowl. Pour them into the ganache and quickly stir together using a rubber spatula.
Gently fold in the egg whites. Any lumps of egg whites that remain after folding will be smoothed out by the addition of the cream. (If the eggs deflated a bit as they sat, whip them up by hand for 10 - 15 seconds.) Carefully fold in the whipped cream.
Pour the mousse into serving dishes.
Cover and chill the mousse for at least 1 hour prior to serving. If you are going to layer the mousse layers (dark, milk, white), chill each layer completely before adding the next layer. Chocolate mousse will keep well inthe refrigerator for 2 days.
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