White Chocolate Mousse

1. 1

   In medium saucepan, combine sugar, gelatin, water, baking bar. Cook and stir over medium heat until mixture is boiling and gelatin is dissolved. Stir about 1 cup of hot mixture into egg yolks; return all to saucepan. Cook and stir until mixture bubbles. Transfer to large mixing bowl; chill about 45 minutes, stirring occasionally.

2. 2

   Meanwhile, in chilled bowl, beat whipping cream until stiff peaks form. Chill.

3. 3

   In large mixer bowl, beat egg whites and vanilla until stiff peaks form. Stir a small amount of beaten egg white into gelatine mixture; fold in remaining whites. Fold in whipped cream. Spoon into dessert cups; chill at least 2 hours. Makes 4 large Pyrex dessert cups.

* Per serving · 4 servings · Values may vary.

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