White Magic Mousse

Serves: 7
Total Calories: 313


1/4 cup sugar
1 envelope unflavored gelatin
1 1/4 cups milk
4 ounces white chocolate, chopped
4 egg yolk, beaten
1/4 cup white creme de cacao
4 egg whites
2 tablespoons sugar
1/2 cup whipping cream, whipped
white chocolate curls
fresh strawberries


In saucepan, combine 1/4 cup sugar and gelatin. Stir in milk; add white chocolate. Cook and stir over low heat until chocolate melts. Gradually stir half of mixture into egg yolks; return to saucepan. Cook and stir 1–2 minutes or until mixture thickens slightly; do not boil. Remove from heat; stir in white crème de cacao. Chill gelatin mixture until partially set, stirring occasionally.

Beat egg whites until soft peaks form; gradually add 2 tablespoons sugar, beating until stiff peaks form. Fold into white chocolate along with whipping cream. Attach a buttered foil collar to a buttered and sugared 1-quart soufflé dish. Turn mixture into soufflé dish; chill until firm. To serve, remove collar and garnish with white chocolate curls and strawberries.

Nutritional Facts:

Serves: 7
Total Calories: 313
Calories from Fat: 112

This White Magic Mousse recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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