Yield: Makes about 2-1/2 cups
Servings: 4 to 6
The delicate sweetness of white chocolate perfectly complements the traditional eggnog flavors of this dreamy, cloud-like mousse.
To make chocolate curls like in the picture, spread melted chocolate in a thin, even coat over a baking sheet. Let stand 10 to 20 minutes; then refrigerate until the chocolate is set but not hard, 5 to 10 minutes. Pull a citrus zester through the chocolate to form the curls.
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I love the concept of this recipe but I don't have access to pasteurized eggs. I modified the recipe by cooking the custard base and leaving out the whipped egg whites. It worked fine.
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