White Chocolate Mousse
Chocolate Mouse Recipe from one of the finest restaurants of all time.
With dishes like this white chocolate mousse, the Maisonette Restaurant in Cincinnati, Ohio was the longest operating 5 star restaurant as rated by the Mobil Travel Guide. The streak ended after 41 years when the restaurant closed its doors in 2005.
When the Maisonette closed, many of the fixtures were sold to grateful customers. The only thing I’ve taken is their wonderful chocolate mousse recipe. This chocolate mousse is the real deal since it came from Nat Comisar himself. Nat and his family owned the restaurant.
I’ve shortened the instructions a bit for this chocolate mousse. Nat doesn’t like to melt the chocolate on top of the stove, and suggests microwave or double boiler. I melt it on top of the stove in a nonstick pan over real low heat and that works, but be sure to take it off the heat while there’s still some lumps. They chocolate will continue to melt as you stir and that way you won’t risk burning the chocolate, since white chocolate is not heat stable.
White Chocolate Mousse from the Maisonette
3 cups white chocolate chips
12 oz. light Karo syrup
1 cup egg whites
1/4 cup sugar
1 quart whipping cream
Melt chocolate slowly and completely. Add syrup and mix until smooth. Beat whipping cream and set aside. Beat egg whites and add sugar slowly when they begin to get foamy. This will stabilize the whites. Beat until stiff. Fold whites first and then the cream gently into chocolate mixture.
Serve with fresh berries and/or Bittersweet sauce if you like.
The Maisonette was well known for this White Chocolate Mousse.
©2006-2010 Rita Heikenfeld and AboutEating.com
