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Caramelized White Chocolate Mousse
Preparation info
- Yield:
1.03 kg
- Difficulty
Medium
Appears in
Published 2012
Ingredients
- Eggs
200 g 7.05 oz 19.46 % - Sugar
Method
- Have the containers for the mousse readily available in a freezer.
- Combine the eggs and sugar over a hot water bath and bring to 60°C/140°F, whisking constantly. Strain through a fine-mesh sieve into a bowl to remove any lumps.
- Melt the caramelized chocolate over a hot water bath and add to the egg mixture. Stir well with a whisk.
- Let the mi
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