White Chocolate Mousse (William Tell)

By á-2725

Plain chocolate may be substituted

Ingredients

• 3 oz. (85 gms.) white swiss chocolate
• 2 tbsp. plus 1 1/2 tsp. warm milk
• 1 egg white
• few drops fresh lemon juice
• pinch salt
• 1/2 c. whipped cream beaten until stiff
• Chocolate shavings
• Raspberry Sauce
• 1 c. fresh or frozen raspberries
• 1 1/2 tsp. water
• 2 tbsp. sugar
• 1 tbsp. fresh lemon juice
• 1 1/2 tsp. light rum

Preparation

Step 1

Melt chocolate in the top of a double boiler. Add the milk, stirring until smooth. Cool the mixture to room temperature. Beat the egg white with lemon juice and salt until it forms stiff peaks. Fold into the chocolate mixture, then fold in the 1/2 c. whipped cream (reserving 1 tbsp. for garnish). Divide the mousse into small soufflé dishes. Refrigerate covered, overnight. Unmould the mousse onto individual chilled plates. Garnish.

Raspberry sauce:
Bring the raspberries and water to a boil. Remove from the heat and put in a blender. Add the sugar, lemon juice and rum and blend until smooth. Strain through a sieve and chill.