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White Chocolate Mousse with Perugina Baci
Origin: Courtesy of Michael's Kitchen
Ingredients:

1 pound high quality white chocolate, such as Callebaut or Valrhona
6 egg yolks
3/4 cup white sugar
3 cups scalded milk
2 tablespoons Amaretto liquor
2 tablespoons Fra Angelico liquor
1 1/2 envelopes unflavored gelatin
3 cups heavy cream
2 teaspoons vanilla extract
15 pieces Perugina Baci, coarsely chopped
Additional whipped cream for piped garnish
Shaved Perugina Dark Chocolate, for garnish


Preparation:

1. Melt the white chocolate over simmering water, set aside.
2. Cream the egg yolks and sugar in a mixer, add the scalded milk very slowly, with the mixer running, so not to scramble the eggs.  Once incorporated, pour the mixture into a saucepan and return to the stove, stirring constantly until the custard comes to 170 degrees F on an instant read thermometer.
3. Dissolve the gelatin in the liquor and soften over simmering water or in the microwave.  Add the gelatin to the custard and stir well.  Add the melted chocolate; stir well until it is completely incorporated. 
4. Meanwhile, prepare an ice bath.  Once the white chocolate is completely incorporated; place the pan into the ice bath to cool, stirring occasionally. 
5. Add vanilla to 3 cups of heavy cream and whip until it forms medium peaks.  Gently fold the cream and chopped Baci into the custard mixture.  Pour into stemmed serving dishes and garnish with additional whipped cream and shaved dark chocolate.