Have a cuppa mousse.
April 7, 2007
I looked at a whole bunch of chocolate mousse recipes when I was making the White Chocolate Marvs. I avoided the ones that were mostly cream, because they’re just too rich for me, opting instead for whipped egg whites. I also tossed in a healthy tablespoon of brandy which gives this version of mousse a really nice creamy – eggy – boozy flavor. It’s quite nice.
White Chocolate Mousse Cups
6oz white chocolate chips
4T butter, cut in 1T pieces
4 eggs, separated
2 T sugar
1t vanilla
1T brandy
1/2 c cream
Put chocolate, butter and vanilla in stainless bowl. Place bowl over pot with simmering water. Mix pretty regular until melted. Add in egg yolks one at a time and stir until incorporated. Stir in the brandy. Remove from heat and set aside.
Whip the egg whites until they form soft peaks. Add in the sugar and whip until hard peaks form. Fold 1/4th of this mixture in with the chocolate mixture. When that is Incorporated fold in half of the whites. When those are folded in fold in the rest. Whip the cream until medium stiff peaks form. Fold the whipped cream into the chocolate mixture.
Spoon mousse into cups or small bowls. Chill in the refrigerator. They need to chill for about two hours. Top with whipped cream and fresh grated nutmeg if you like. Enjoy!
Feed me! 
July 27, 2009 at 2:59 am
I have to agree with you on the mousse without cream, I tend to make mine also with whipped egg whites which gives a lighter texture. It is only recently that I have used a cream recipe and that was because I wanted a pyramid shape!