White Chocolate Mousse
- 4 ounces white chocolate
- 5 ounces water
- 9 each egg yolk
- 2 ounces Grand Marnier
- 9 ounces egg whites
- 4 ounces sugar
- 2 cups heavy cream
- 1 tablespoon gelatin
COMBINE chocolate and water at low heat til melted.
SLOWLY whisk in egg yolks.
ADD gelatin to 3 tablespoons water then add to chocolate mixture and allow to cool.
WHISK egg whites and sugar till firm peaks form. Fold into chocolate mixture.
WHIP the heavy cream to firm peaks, then fold into egg white chocolate mixture.
LET stand in refrigerator over night. Pour into glasses and top with whipped cream.