White Chocolate Mousse

Ingredients:

4 large eggs, divided

1/2 cup warm water

1/2 cup granulated sugar

1/4 cup heavy cream

1/2 stick butter, cut up

8 ounces white chocolate, with knife handle break into pieces in its wrapper for easy cleanup

whipped cream and crushed Oreo cookies, for garnish

Directions:

In a large bowl, beat egg whites until frothy; set aside.

In large metal bowl, combine yolks, 1/4 cup sugar, cream and butter. Place over saucepan of simmering water. Cook, stirring constantly, until temperature reaches 160 degrees on instant-read thermometer, about 4-7 minutes. Remove bowl from saucepan. Add chocolate; whisk until melted, replacing over saucepan if needed. If little pieces of cooked egg appear, strain through sieve into clean bowl.

Take frothy egg whites and gradually beat in remaining 1/4 cup sugar until stiff, moist peaks form. Fold one-quarter of the beaten whites into chocolate mixture. Fold in remaining whites. Refrigerate, covered, until mixture just begins to mound when spooned, 1 1/2 hours. Spoon into six 8 ounce serving glasses; cover and refrigerate another 1 1/2 hours, until firm.

Note: can be made a day ahead; refrigerate until ready to serve.

Garnish with whipped cream and crushed Oreo cookies, if desire.