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• White chocolatemousse:

INGREDIENTS:

1. 2 egg yolks
2. 500gr white chocolate
3. 80gr butter
4. 4 egg whites
5. 8dl cream (40%fat)

• Melt the white chocolate & butter au bain marie, when all pieces are melted, remove from the heating and add the egg yolks.
• Gently mix it all together, then put it aside to cool off a little bit.
• Whisk the egg whites in a bowl (with a whisker or kitchenaid) untill you can turn the bowl upside down and the eggwhites stay where they are.
• Mix the eggwhites and the chocolate together by using a spatula, be gentle... don't stop untill you have a smooth mixture.
• Beat the cream untill it's semi-whipped cream (semi battue).
• Mix the chocolate mixture and the cream together with a spatula (make sure the chocolate has cooled down a bit)
• Mix it very gently with the spatula!
• More like adding air through the mixture, don't try to be fast... just do it nice and easy.
• Put the final product in a bowl or small bowls, cover with plastic wrap and let it set overnight in the fridge.
• Serve with a dot of whipped cream and some chocolate chips (shreds)

TOOLS NEEDED:

1. Big bowl
2. Spatula
3. Beater or kenwood (or kitchenaid)
4. Bowls or big bowl
5. Plastic wrap

TIPS & TRICKS:

1. Make sure to use butter and NO margarine
2. The eggs need to be fresh
3. Clean the big bowl (for beating the egg whites) with cold water and dry it (to make it fatfree)
4. White chocloate is very delicate to work with so better to use a good brand (Côte D'or for example)