White Chocolate Mousse

This is by far the best white chocolate mousse we have tried. It also holds very well during serving because of it’s Italian meringue base, which stabilizes it nicely.

1 1/2 Cups heavy cream, whipped

1 pound Valrhona Ivoire white chocolate

10 oz India Tree Superfine Sugar

4 Large egg whites at room temperature

1) Melt chocolate over lowest heat in a heavy pan. Allow to cool completely. 2) Create Italian meringue by beating egg whites on low speed with whisk attachment, while slowly adding sugar. Beat on high speed until meringue remains inside whisk attachment. This step needs to happen for the meringue to be complete. 3) Gently fold in cooled chocolate and whipped cream until well combined. Chill until ready to serve.