White Chocolate Mousse-Chef Apuzzo Of Andrea’

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Servings: 12 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
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This International dessert features White chocolate, Heavy whipping cream, Eggs, separated, Brandy. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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White Chocolate Mousse-Chef Apuzzo Of Andrea’

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 2524.1

Description

This International dessert features White chocolate, Heavy whipping cream, Eggs, separated, Brandy. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. White chocolate is not actually chocolate at all, but cocoa butter with the chocolate liquor left out.
  2. This dessert was originally concieved as a dark chocolate mousse by Chef Andrea Apuzzo of Andrea's Restaurant in Metairie, Louisiana, when he was executive chef at the Royal Orleans Hotel before opening Andrea's.
  3. It is served piped into a chocolate cup, which is then placed in a pool of raspberry sauce.
  4. Melt the chocolate in a double boiler over low heat.
  5. It's a good idea to stand over the chocolate while it is melting and
  6. stir it until it's completely melted, then take it off the
  7. heat immediately.
  8. Whip the cream and set aside.
  9. Pour the brandy and hot water slowly into a bowl with the egg yolks, whisking briskly as you go until completely mixed.
  10. Whisk in the melted chocolate.
  11. Keep whisking even after the mixture is completely combined; this will help to cool the chocolate.
  12. Whip the egg whites and the sugar until peaking but not dry;
  13. add the vanilla to the egg whites and sugar as you
  14. beat them.
  15. Fold the egg-white meringue into the chocolate mixture carefully with a wooden spoon.
  16. Fold in the whipped cream.
  17. THIS IS THE MOST CRUCIAL PART OF THE RECIPE.
  18. The key to a great chocolate mousse is that you can't incorporate hot melted chocolate into whipped
  19. cream .
  20. The chocolate mixture must be cool to the touch or the cream will break.
  21. Lightly blend the two mixtures until uniform.
  22. Walt MM

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2524.1kcal
% Daily Value *
Total Fat 141.6g218%
Saturated Fat 89.2g446%
Cholesterol 118.0mg40%
Sodium 138.2mg6%
Total Carbohydrate 289.9g97%
Dietary Fiber 4.0g16%
Sugars 279.9g
Protein 24.5g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: andrea, apuzzo, blending, boiling, brandy, chocolate, cream, dessert, eggs, heavy, hot, international, moussechef, separated, sugar, title, vanilla, vegetarian, water, whipping
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