1/2 lb. plus 2 oz. white chocolate
3 lg. eggs, separated
1 1/2 tbsp. cold water
1 c. heavy cream
3 tbsp. sugar

Cut 2 ounces chocolate into slivers; set aside. Cut remaining chocolate into small pieces and melt. Put egg yolks in heavy pan and add water. Heat over low heat and start beating vigorously with whisk; cook until thickened. Remove from heat and pour into chocolate; mix. Cool.

Whip cream until stiff. Add 2 tablespoons sugar and fold into the chocolate. Beat egg whites until stiff. Add 1 tablespoon sugar and fold into chocolate. Fold in small slivers of chocolate and chill at least an hour.

STRAWBERRY SAUCE:

Blend together 1 pint strawberries, 4 tablespoons powdered sugar, and 2 tablespoons white sweet liqueur. Serve over mousse.