10 oz. white chocolate (Ghirardelli)
1/2 cup hot water
2 tbsp. Grand Marnier or cherry brandy
2 1/2 cups heavy cream
3 egg whites
2 tsp. sugar

Melt chocolate in double boiler. Whisk vigorously while gradually adding hot water to obtain a smooth paste. Whisk in liqueur or flavoring and remove from heat. Whip cream until it holds soft peaks; fold into chocolate mixture and stir only until well mixed.

In a separate bowl, beat egg whites until they are foamy. When the egg whites start taking some shape, add the sugar, one spoon at a time. Carefully fold in the chocolate mixture so that it remains fluffy.

Chill in refrigerator and serve in individual dessert dishes.

Note: Prepare White Chocolate Mousse no more than three or four hours before serving.

Makes 6 (6 oz. ea.) servings.

Submitted by: Karen Owen