White Chocolate Mousse

Ingredients

• 1 ¼ pounds imported white chocolate
• 1 cup sugar
• ½ cup water
• ¾ cup egg whites (whites from approximately 6 eggs)
• ¼ cup dark rum
• 3 tablespoons vanilla extract
• 2 ½ cups heavy cream Berries or candied violets or chestnuts for garnish
• Berries or candied violets or chestnuts for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    694 calories; 30 grams fat; 18 grams saturated fat; 8 grams monounsaturated fat; 0 grams polyunsaturated fat; 90 grams carbohydrates; 0 grams dietary fiber; 90 grams sugars; 8 grams protein; 19 milligrams cholesterol; 137 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Place chocolate in metal mixing bowl. Place bowl over, not in, basin of simmering water. Let stand, stirring occasionally, until chocolate melts.
2. Combine sugar and water in a saucepan, and bring to a boil. Cook about 4 minutes or to the soft-ball stage (see note).
3. Meanwhile, put egg whites into the bowl of an electric mixer and start beating. When eggs are fairly stiff, reduce speed and gradually add sugar syrup while beating. Continue beating until the bottom of the bowl cools to room temperature.
4. Pour and scrape melted chocolate into the mixture and blend thoroughly.
5. Blend rum and vanilla. Add to chocolate mixture, and beat well to blend.
6. Whip cream until stiff. Add about a third of the whipped cream to the chocolate mixture and stir to blend. Add remaining cream and fold it in. Spoon or pour the mixture into 6 to 8 serving dishes or parfait glasses, and chill until set. Garnish each serving with berries or candied violets or chestnuts.

• The soft-ball stage is when syrup, dropped into very cold water, forms a soft ball that flattens when removed. The syrup temperature at this stage should register from 234 to 240 degrees.

30 minutes