Chocolate White Macadamia Mousse

• portionen: Makes 8 Glasses
• gesamtzeit: 6.5 hr or overnight

Zutaten

200 grams high-quality white chocolate (recommended brand, Valrhona Ivoire-a), roughly chopped (I½ cups)

2 tablespoons unsalted butter

3 large eggs (about 165 grams)

50 grams (¼ cup) granulated sugar

½ teaspoon Diamond Crystal kosher salt

225 grams (1 cup) heavy cream

290 grams (2 cups) salted, roasted macadamia nuts, roughly chopped

Anweisungen

Combine the chocolate and butter in a large heatproof bowl set over a saucepan of barely simmering water. Heat, stirring often, until almost fully melted. Remove from the heat and stir with a stiff silicone spatula until fully melted and smooth from the residual heat. Set aside to slightly cool. (Even after fully melting, white chocolate looks thicker than dark. Be careful not to overheat and burn the chocolate.)

Fill a medium saucepan with at least 1 ½ inches water and bring to a simmer.

In a stand mixer fitted with the whisk, whisk together the eggs, sugar, and salt until no streaks remain.

Place the bowl over the pot of simmering water. Stirring and scraping constantly with a flexible silicone spatula, heat the egg mixture until warm and most of the sugar has dissolved, 2 to 3 minutes. (To check, remove the bowl from the heat and feel the mixture between your fingers; it should feel only slightly gritty. On an instant-read thermometer it will be between 135° and 145°F/63° and 57°C.)

Set the mixer on the stand and whip the egg mixture on high speed until it is pale yellow, doubled in volume, and falls off the whisk in a thick ribbon, about 3 minutes.

Scrape the mixture into a medium bowl to free up the mixer bowl for whipping the cream.

In the same mixer bowl (no need to wash it), whip the cream on medium speed until it reaches medium peaks. (To check, stop the mixer and lift the whisk from the cream. The cream should be thick with a peak that flops over.)

Thoroughly stir half of the whipped egg mixture into the melted chocolate. (You will lose a lot of volume, that's okay.)

Gently fold the rest of the egg mixture into the chocolate: Using the head of a stiff silicone spatula, cut down the center of the mixture and turn the bowl while scooping the bottom of the mixture up and over the top and repeating until mostly homogeneous. Fold in the whipped cream in two batches until mostly homoge- neous. (The mixture will look loose and deflated; don't worry, it will set up once chilled.)

Divide among 8 serving dishes and chill for at least 6 hours and preferably overnight.

Sprinkle with the macadamia nuts and serve.

Notizen

From: ‘Start Here’ by Sohla El-Waylly