2 pc. eggs
3 tbsp. sugar
4.5 sheets gelatine
250 gr. white chocolate
750 ml. whipping cream

1. Set a medium pot of water on the stove and heat, you are creating a double boiler, so an inch or two of water will suffice
2. In a mixer or Kitchenaid, whip the cream to soft peaks, set aside
3. Bloom the gelatine sheets by dissolving in cold water
4. In a bowl, combine the eggs and sugar, whisk together
5. Squeeze the excess liquid out of the gelatine sheets, add to the eggs and sugar and place over the double boiler, whisking constantly, do so until the gelatine is dissolved
6. Now add the white chocolate to the bowl and continue to stir until it is melted and the mixture is homogenous
7. Remove from the heat, and then gently fold ¼ of the cream into the chocolate mixture, using a spatula
8. Now fold the chocolate mixture back into the cream until it is evenly combined
9. The gelatine and cool whipped cream will allow this mixture to begin to set quite quickly, at this point you can fold in some fresh raspberries, cherries, anything of your liking, or simply leave it plain, you can place it in a piping bag to pipe once it sets, or you may immediately put into a serving dish, chocolate mould etc. This mousse is very versatile!

Enjoy!