Name: White Chocolate Mousse
Ingredients: 10 oz White chocolate; 1/2 c Hot water; 2 1/2 c Heavy cream; 3 Egg whites; 2 ts Sugar; 2 tb Grand Marnier or cherry brandy

Work is so foundational to our makeup that it is one of the few things we can take in significant doses without harm. Indeed, the Bible does not say we should work one day and rest six, or that work and rest should be balanced evenly - but directs us to the opposite ration. Leisure and pleasure are great goods, but we can only take so much of them. If you ask people in nursing homes or hospitals how they are doing, you will often heart that their main regret is that they wish they had something to do, some way to be useful to others.

Tim Keller

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss	Choco4	1	servings

INGREDIENTS

10	oz	White chocolate
1/2	c	Hot water
2 1/2	c	Heavy cream
3		Egg whites
2	ts	Sugar
2	tb	Grand Marnier or cherry brandy

INSTRUCTIONS

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 and carefully fold
in the chocolate mixture so that it remains fluffy. Chill and serve in
individual dishes. If prepared for Valentine's Day it would look
scrumptious served with some red berries.
Note: Prepare White Chocolate Mousse no more than three or four hours
before serving.
Ettore Ravazzolo, then Swiss chef of Viva Croisant, put this together for a
Chocolate Fundraiser.
Recipe by: <ced@ns.net>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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