2 c. heavy cream
1/2 c. sugar
1/2 c. egg whites (about 4 lg.)
1 lb. white chocolate, cut into sm. cubes
1/2 c. water

Whip the cream until stiff. Refrigerate. Heat the sugar and water until mixture reaches 250 degrees on a candy thermometer. Meanwhile, beat the egg whites until they form soft peaks. Add the hot sugar mixture to the egg whites in a slow steady stream and blend for three minutes on high speed in an electric mixture. Add the chocolate pieces and beat for 1 more minute at low speed. There should still be some chocolate chunks in the mixture. Remove chilled whipped cream from refrigerator and stir into white chocolate mixture. Chill for 2 hours.

STRAWBERRY PUREE:

2 pts. fresh strawberries, cleaned & hulled
1 to 3 tbsp. sugar
1 tbsp. Cointreau

Puree strawberries in a food processor. Stir in sugar and Cointreau liqueur. When ready to serve, pour strawberry puree over mousse.

Serve this mousse in a small round wine glass. It is more elegant that way.