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White Chocolate Mousse
10 ounces of white chocolate
1/2 cup of hot water
2 1/2 cups of heavy cream
3 Egg whites
2 teaspoons of sugar
2 tablespoons of Grand Marnier or cherry
Instructions: Melt chocolate in double boiler. Whisk vigorously while gradually adding hot water to obtain a smooth paste. Whisk in liqueur or flavoring and remove from heat. Whip cream until it holds soft peaks; fold into chocolate mixture and stir only until well mixed. In a separate bowl, beat egg whites until they are foamy and carefully fold in the chocolate mixture so that it remains fluffy. Chill and serve in individual dishes. If prepared for Valentines Day it would look scrumptious served with some red berries. Note: Prepare White Chocolate Mousse no more than three or four hours before serving.
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