White Chocolate & Champagne Mousse
  • 6 oz. white chocolate, diced
  • 3 egg yolks
  • 6 egg whites
  • 1 cup whipping cream
  • 3/4 cup sugar
  • 1/3 cup champagne
  • A pinch cream of tartar
  1. Melt white chocolate over a double boiler. Whisk in the egg yolks and 1/4 cup of the sugar. Add in champagne. Place into a double boiler and whisk for 5 minutes and remove from heat when thick.
  2. In another bowl, whisk egg whites with the cream of tartar to stiff peaks. In another bowl beat cream to soft peaks and add remaining sugar then beat into stiff peaks. Gently fold cream into white chocolate mixture, then gently fold in the whipped egg whites. Chill for 4 hours and serve in champagne flutes