---------- Recipe via Meal-Master (tm) v8.02
       Title: White Chocolate Mousse #2
  Categories: Alcohol, Chocolate, Mousses
       Yield: 8 servings
     1/4 lb White chocolate -- pieces
       4 tb Unsalted butter
       3 tb Light rum
       3    Egg yolks
     1/2 c  Cream
       3    Egg whites
       4 tb Unsalted butter
     1/4 c  Milk
     1/4 c  Heavy cream
     1/2 lb Semi-sweet chocolate
   TO MAKE THE MOUSSE, place white chocolate pieces in a
   large bowl with butter
   and rum. Place the bowl in a very low oven with the
   door ajar.  The chocolate
   should take about 45 minutes to melt.
   This must be done slowly. Meanwhile, beat egg yolks in
   a large bowl of an electric mixer until light and
   thick. Transfer to top of double boiler. Cook,
   stirring, over hot water until thick.
   Return to mixer bowl. When chocolate is melted, stir
   with a wooden spoon until
   smooth. Slowly beat in egg yolks. Beat cream until
   stiff. Fold into chocolate
   mixture. Beat egg whites until stiff.
   Fold into mixture. Pour into a lightly oiled 8-inch
   spring form pan. Refrigerate overnight.
   To serve, cut into pieces and place on cold plates.
   Drizzle a small amount of
   warm chocolate sauce over the top of each wedge and
   place a “puddle” on either
   CHOCOLATE SAUCE:  Melt chocolate in top of a double
   boiler. Stir in unsalted
   butter, stir in milk and heavy cream, both at room
   temperature. Keep warm.
   Source:  Unknown.
   Shared on alt.  creative-cook and alt.
   creative-cooking by Judi M. Phelps.
   Internet:  jphelps@shell.  portal.  com or
   juphelps@delphi.  com
   Recipe By     :