Chef Tell’s White Chocolate Mousse
- 1/2 cup sugar
- 1/2 cup water
- 4 egg whites with dash of salt, beaten stiff.
- 2 cups heavy cream, chilled and whipped.
- 8 ounces white chocolate, chopped.
Beat the egg whites stiff to begin. Bring the sugar and water to a boil and cook, reducing its volume by half. Remove from heat. Whisk the hot sugar syrup into the egg whites – this will cook the whites slightly so that they will not weep. Set aside to cool.
Melt the white chocolate over boiling water. Set aside. Whip the cream. Fold a little of the whipped cream into the cooled chocolate to lighten it, then fold the lightened chocolate into the remaining whipped cream. Fold the egg whites into the whipped cream.
Top with fresh raspberries or raspberry sauce with a touch of kirschwasser liquor. Garnish with mint leaf and serve.