| 1 | White chocolate is not actually chocolate at all, but cocoa butter with the chocolate liquor left out. |
| 2 | This dessert was originally concieved as a dark chocolate mousse by chef andrea apuzzo of andrea"s restaurant in metairie, louisiana, when he was executive chef at the royal orleans hotel before opening andrea"s. |
| 3 | It is served piped into a chocolate cup, which is then placed in a pool of raspberry sauce. |
| 4 | melt the chocolate in a double boiler over low heat. |
| 5 | It"s a good idea to stand over the chocolate while it is melting and stir it until it"s completely melted, then take it off the heat immediately. |
| 6 | whip the cream and set aside. |
| 7 | Pour the brandy and hot water slowly into a bowl with the egg yolks, whisking briskly as you go until completely mixed. |
| 8 | whisk in the melted chocolate. |
| 9 | Keep whisking even after the mixture is completely combined; this will help to cool the chocolate. |
| 10 | Whip the egg whites and the sugar until peaking but not dry; add the vanilla to the egg whites and sugar as you beat them. |
| 11 | fold the egg-white meringue into the chocolate mixture carefully with a wooden spoon. |
| 12 | fold in the whipped cream. |
| 13 | This is the most crucial part of the recipe. |
| 14 | The key to a great chocolate mousse is that you can"t incorporate hot melted chocolate into whipped cream. |
| 15 | The chocolate mixture must be cool to the touch or the cream will break. |
| 16 | Lightly blend the two mixtures until uniform. |
| 17 | Walt mm |
