Susan,IL (10:10:02 AM) :

White Chocolate Mousse
Recipe By : Russell F. Wilson
Serving Size : 12

10 ounces white chocolate -- broken into pieces
1/4 cup heavy cream
6 each egg -- separated
1 cup confectioner's sugar -- sifted
1/2 cup frangelico
1/4 teaspoon cream of tartar
2 cups heavy cream -- wipped
semisweet chocolate -- grated
maraschino cherry

Melt white chocolate with 1/4 cup heavy cream in the top of a double boiler over warm water.
Set aside to cool slightly.
Beat egg yolks, confectioners sugar, and liqueur until mixture lightens in color.
Pour mixture into the top of a second double boiler and cook over boiling water, stirring, constantly, until very thick (3 to 4 minutes) .
Transfer egg yolk mixture to a large mixing bowl.
Fold in white chocolate, stirring until smooth.
Beat egg whites with cream of tartar until stiff.
Gently fold the whipped cream into chocolate mixture; then fold in the egg whites.
Cover, refrigerate until set.
Transfer to a serving bowl and garnish with grated semisweet chocolate and a maraschino cherry.