White Chocolate Mousse

1. 1

   Whisk eggs, sugar and Frangelico in large metal bowl to blend.

2. 2

   Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 140F.

3. 3

   for 3 minutes, about 7 minutes total.

4. 4

   Remove bowl from over water.

5. 5

   Add white chocolate; whisk until smooth.

6. 6

   Cool completely, whisking occasionally.

7. 7

   Beat cream in medium bowl to medium-firm peaks.

8. 8

   Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft).

9. 9

   Chill until spreadable, about 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.