White Chocolate Mousse With Frangelico

• 8 oz. white chocolate, broken into small pieces
• 1/2 c. (1 stick) unsalted butter
• 6 eggs, separated (at room temperature)
• 1 c. sifted confectioners sugar
• 1/2 c. Frangelico liqueur
• 2 c. whipping cream, cold
• pinch of cream of tartar
• unsweetened cocoa powder or grated dark chocolate (for garnish)

1. Melt the white chocolate and butter in a small saucepan, stirring constantly.
2. Set aside. Beat egg yolks, sugar and liqueur until the mixture forms a slowly dissolving ribbon when the beaters are lifted.
3. Pour the mixture into the top of a double boiler and cook, whisking constantly, over simmering water until very thick, about 3 minutes.
4. Remover to a large mixing bowl. Whisk in the white chocolate mixture and stir until smooth and cool.
5. Beat the cream until the peaks are stiff.

white chocolate, butter, eggs, confectioners sugar, frangelico liqueur, whipping cream, cream of tartar, cocoa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676069 (may not work)