Diana's Desserts - www.dianasdesserts.com

White Chocolate Cream with Dark Chocolate Sauce

Servings: 6
For White Chocolate Cream:
7 gelatin leaves, soaked in cold water
6 oz. white chocolate
10 oz. heavy cream
4 egg whites
4 oz. sugar
2 tbsp. Kirsch, or cherry extract or flavoring

For Dark Chocolate Sauce:
6 tablespoons unsalted butter
1/4 cup heavy cream
5 tablespoons bittersweet cocoa powder
1 tablespoon granulated sugar, or to taste

For White Chocolate Cream:
Dissolve gelatin in pan in bain marie. Place chocolate in top half of double boiler; melt. Remove from heat; add dissolved gelatin. Let cool. Whip cream to soft peaks. Beat egg whites, gradually adding sugar, to stiff peaks. Fold meringue into whipped cream; fold in chocolate. Reserve at room temperature.

For Dark Chocolate Sauce:
In a small saucepan melt the butter over moderately low heat. Add the heavy cream, cocoa powder, and sugar and cook, stirring, until mixture is smooth. Cool until warm.

To serve:
Spoon the chocolate sauce into six stemmed glasses. Using two large tablespoons dipped in hot water, place 1 to 2 dollops of the white chocolate mixture on top of the dark chocolate sauce.

*There is a small risk associated with using raw or lightly cooked eggs. Please use only properly refrigerated, clean, sound-shelled, AA- or A-grade eggs.

Source: DianasDesserts.com
Date: June 18, 2002