A Better White Chocolate Mousse

In My Raspberry Piece last week, I published a recipe for a white chocolate mousse.
It works, but it is a little tricky because it is just white chocolate and cream.
This is much better and makes a richer mousse to serve with your raspberries
Melt 300 grams of white chocolate in a double boiler.
Meanwhile, whip 4 egg whites until they are firm meringue.
Whip also 20 cl of heavy cream

When the white chocolate is melted, whisk in, one at a time, 2 egg yolks.
Then carefully fold in the beaten egg whites and the whipped cream.

Refrigerate for at least one hour! This really works and it is pretty simple and fool proof.

Tomorrow, I will publish a recipe for a Linzer Tart with fresh raspberries!