White Chocolate Mousse

• 1 1/4 lb. white chocolate
• 1 c. sugar
• 1 1/2 c. water, divided
• 3/4 lb. butter
• 2 oz. Grand Marnier
• 7 eggs, separated
• 2 c. whipping cream
• 1 Tbsp. gelatin

1. Melt chocolate.
2. Whip egg yolks in mixer until fluffy and pale yellow.
3. While eggs are beating, combine water and sugar in a small saucepan.
4. Bring to a boil.
5. Boil for 4 1/2 minutes. "Bloom" gelatin in 1 cup water and add to sugar-water mixture. Slowly add sugar mixture to egg yolks (on low speed).
6. Cut butter into small pieces and add to mixture one piece at a time.
7. Add Grand Marnier.
8. Add melted chocolate.
9. Pour into a stainless steel bowl.
10. Whip egg whites until they form soft peaks.
11. Fold into other ingredients.
12. Whip cream.
13. Fold into other ingredients. Refrigerate.

white chocolate, sugar, water, butter, grand marnier, eggs, whipping cream, gelatin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=939502 (may not work)