White Chocolate Mousse

Instructions

1. 1

   Melt white chocolate in a double boiler. Or do it in a microwave oven, using full power in 30-=second bursts, stirring between each burst until it's just barely melted).

2. 2

   Rapidly mix the half-and-half into the white chocolate. Allow to cool, but not solidify.

3. 3

   In a separate bowl, whip egg yolks and 1 tsp. sugar until foamy. Set aside.

4. 4

   In a third bowl (completely free of any fat or yolk), whip egg whites until peaks form. Add the remaining sugar and whip into a stiff meringue.

5. 5

   Fold the egg yolk mixture into the meringue.

6. 6

   In yet another bowl, whip the heavy cream until stiff. Add vanilla and creme de cacao.

7. 7

   Fold the white chocolate into the meringue, then add the whipped cream. Gently blend everything together with a wooden spoon. Spoon into white chocolate cups or dessert bowls and cool for several hours. Serve chilled, garnished with raspberries.