Ingredients

1 1/2 cups heavy cream
5 ounces white chocolate, coarsely chopped
1/2 cup egg whites (from about 4 eggs)
2 tablespoons sugar
Chocolate Bag, recipe follows

Directions

Two days before you plan to serve the dessert, in a
small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the
chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain
into another bowl, cover, and refrigerate overnight.
The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a
hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until
glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or
pipe through a pastry bag) into glasses or chocolate bags.

Ingredients

Chocolate Bag:
8 ounces semisweet chocolate

Mixed berries
Mint sprigs

Directions

Melt chocolate over hot water. Using a thin small clear 4-sided
cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a
paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard,
about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to
serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's
spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles,
too.

Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a
rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream.
Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy
center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and
that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also
not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and
vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in
the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this
dessert.