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Dairy
Easy
6 Servings
Allergens 
40 Minutes
Diets
9 ounces good-quality dairy white chocolate, such as Geneve
1/4 cup water
1 tablespoon almond or hazelnut liqueur
1 and 1/4 cups heavy cream
3 egg whites
1/8 teaspoon cream of tartar
3/4 cup heavy cream
1/4 cup Gefen Corn Syrup
6 ounces semi-sweet chocolate
Melt chocolate with water. Stir in liqueur. Let cool slightly.
Beat egg whites with cream of tartar until stiff. Fold in one cup of the beaten egg whites with the chocolate. Beat cream until stiff.
Gently fold chocolate mixture, cream, and remaining egg whites together. Chill until serving.
Bring cream and corn syrup to a simmer over medium heat. Reduce heat to low and stir in chocolate until melted and smooth.
To serve, spoon into dessert dishes or parfait glasses. Spoon chocolate sauce over the mousse. Garnish with fresh (cleaned) raspberries (or other fresh fruit).
Excerpted from What’s Cooking? (Judaica Press). Learn more about the book here.
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