White chocolate mousse-chef apuzzo of andrea's restaurant

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       Title: WHITE CHOCOLATE MOUSSE-Chef Apuzzo of Andrea's Restaurant
  Categories: Puddings, Desserts
       Yield: 12 servings
  
      16 oz White chocolate
       1 c  Heavy whipping cream
       3    Eggs, separated
     1/4 c  Brandy
     1/4 c  Hot water
       1 tb Vanilla
       2 oz Sugar
  
   White chocolate is not actually chocolate at all, but cocoa butter
   with the chocolate liquor left out. 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. It is served
   piped into a chocolate cup, which is then placed in a pool of
   raspberry sauce.
   
   Melt the chocolate in a double boiler over low heat. 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.
   
   Whip the cream and set aside. Pour the brandy and hot water slowly
   into a bowl with the egg yolks, whisking briskly as you go until
   completely mixed.
   
   Whisk in the melted chocolate. Keep whisking even after the mixture is
   completely combined; this will help to cool the chocolate. 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.
   
   Fold the egg-white meringue into the chocolate mixture carefully with
   a wooden spoon.
   
   Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE
   RECIPE. The key to a great chocolate mousse is that you can't
   incorporate hot melted chocolate into whipped cream. The chocolate
   mixture must be cool to the touch or the cream will break. Lightly
   blend the two mixtures until uniform.  Walt MM
  
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