White Chocolate Mousse

Ingredients

• 200 g white couverture chocolate
• 5 egg whites
• 100 g sugar
• 125 ml whipping cream
• 30 g vanilla sugar
• Raspberry sauce and whipped cream (for garnish)

Instructions

1. 1.

   Melt chopped couverture chocolate in a double boiler.

2. 2.

   Beat the egg whites with sugar and vanilla sugar until stiff peaks form.

3. 3.

   Whip the cream until stiff.

4. 4.

   Stir the melted chocolate into the cream, then fold in the meringue. Transfer to a large bowl and chill until set.

5. 5.

   To serve, spoon raspberry sauce with whipped cream onto plates, lightly stir with a wooden stick. Cut the mousse with a spoon (dip it in hot water) and arrange on the sauce.