Posted by Gerard on November 07, 1998 at 12:53:18:
In Reply to: Mousse posted by Tom R on November 07, 1998 at 08:12:38:
White chocolate is a bit of a stretch to make a mousse with, it will tend to just turn to slop.
Problem is theres nothing to hold it, whereas dark choc has the cocoa mass which is actually inverted by adding the other ingredients and that controlled siezing is what holds the mousse together.
A chef recently told me he uses condensed milk to get the same flavor and makes a mousse with that, I didn't ask how but it makes sense.
Anyhoo, white choc mousse can be done but handling has to be kept at an absolute minimum.
For something like a wedding cake filling where it has to be real stiff I dissolve 1/4 cup of gelatin in water...just enough fluid to wet it out, melt it over a flame and drizzle into the (room temp)egg whites just as the reach peak.
Work very quickly and get it all folded together before the gelatin takes a set.
I'm not sure its worth the bother, done properly it tastes greasy.
Standard mousse ratio is 6 eggs - 1 lb choc - 1 pint heavy cream.
Yolks go in the choc(don't mix before the whites are whipped)
Whip the cream and fold in right after the whites.
If someone has a fix for white choc mousse I'd love to hear hwo they do it.
Good luck with it.