Ingredients:

• 7 ounces Chocolaterie Bernard Callebaut White Chocolate (225 g)
• 1/3 cup Homogenized milk (80 ml)
• 1 tsp Crème de Cacao (5 ml)
• 2 Large Egg Whites
• 1 cup heavy (Whipping Cream) (250 ml)

Directions:

1. In the top of a double boiler over hot, (not simmering) water, melt the white chocolate, stirring constantly, until smooth. Remove the pan from the heat source.
2. In a small saucepan, heat the milk until it is warm. Pour the milk into a medium-sized bowl. Stir in the melted white chocolate until smooth. Mix in the Crème de Cacao and allow the chocolate mixture to cool until tepid.
3. Set the electric mixer at a medium speed and beat the egg whites until they form soft, shiny peaks. Gently fold the beaten whites into the chocolate mixture.
4. In a chilled bowl, beat the cream until it begins to form soft peaks.
5. Fold the cream into the chocolate/egg white mixture.
6. Pour the mousse into 8 individual dessert glasses or a large serving dish. Or for a more unique presentation Chocolaterie Bernard Callebaut recommends serving your mousse in our semi-sweet chocolate oval dessert dishes or round dessert bowls for individual portions.
7. Chill for 4 hours.

(Makes 8 Servings)

Martha Moore,
Victoria, British Columbia