Chef's Choice PetiteCone Express 836 Instructions & Recipes page 14

White Chocolate Mousse
1 ⁄ cups heavy cream
1
2
5 ounces white chocolate, coarsely chopped
1 ⁄ cup egg whites (from about 4 eggs)
2
2 tablespoons sugar
1. In a small saucepan, heat the cream over medium heat just until it boils. Immediately
remove from heat.
2. Place the white chocolate in a medium bowl. Pour the hot cream over the chocolate and
whisk together until the chocolate is melted and the mixture is smooth.
3. Strain the mixture into another bowl, cover and refrigerate overnight.
4. The next day, remove the mixture from the refrigerator and, using a mixer fitted with a
whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
5. In a clean dry bowl, beat the egg whites until soft peaks form, then add the sugar and
continue beating until glossy and stiff, about 30 seconds more.
6. Fold egg whites into the white chocolate mixture.
7. Refrigerate the mousse until ready to use.
8. Fill prepared petite cones with the mousse using a small spoon or a pastry bag.
A short power supply cord is provided with this appliance to reduce the risk of someone
becoming entangled in or from tripping over a longer cord and causing the PetiteCone
Express™ to overturn. While we do not recommend it, extension cords are available and may
be used if care is exercised in their use. If an extension cord is used, the marked electrical
rating of the extension cord should be at least 15 amperes.The longer cord should be arranged
so that it will not hang over the counter-top or tabletop where it can be pulled on by children
or pets or tripped over.
Clip
Clip
Cord snaps
into plastic
retainer slot
Figure 7. Cord clips under base. PetiteCone Express™ stores upright as shown.
CORD SAFETY
14
Clip
Loop Cord Here
Loop Cord Here