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| 1/4 x ca. 450 g | white chocolate pieces |
| 4 Esslöffel | butter unsalted |
| 3 Esslöffel | rum light |
| 3 | egg yolks |
| 1/2 Tasse | cream |
| 3 | Egg whites sauce |
| 4 Esslöffel | butter unsalted |
| 1/4 Tasse | milk |
| 1/4 Tasse | heavy cream |
| 1/2 x ca. 450 g | chocolate Semisweet |
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To Make The Mousse, place white chocolate pieces in a large bowl with butte This must be done slowly. Meanwhile, beat egg yolks in a large bowl of an e Return to mixer bowl. When chocolate is melted, stir with a wooden spoon un Fold into mixture. Pour into a lightly oiled 8-inch spring form pan. Refrig
To serve, cut into pieces and place on cold plates. Drizzle a small amount
Chocolate Sauce: Melt chocolate in top of a double boiler. Stir in unsalt
alt. Creative-cooking by Judi M. Phelps.
Internet: jphelps@shell. Portal. Com or juphelps@delphi. Com
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