White Chocolate Mousse 

Ingredients: Six ounces of good quality white chocolate, chopped; one quarter cup light corn syrup, two cups chilled whipping cream, two large egg whites, one quarter cup of sugar and one teaspoon of vanilla.

     Stir white chocolate in a large metal bowl set over a saucepan of barely simmering water until melted and smooth. Add corn syrup and three tablespoons of the whipping cream and stir until smooth. Remove bowl from over saucepan. Cool to lukewarm.

     Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add sugar; continue beating until stiff but not dry. fold into white chocolate mixture. Using electric mixer fitted with clean dry beaters, beat remaining cream and vanilla in a large bowl until peaks form. Fold into white chocolate mixture. Spoon or pipe into serving dishes, glasses or prepared crusts. Refrigerate at least four hours. This can be made up to one day ahead. Serve with a bittersweet chocolate sauce.