White Chocolate Mousse

• 5 ounces white chocolate
• 3 each egg yolks
• 4 tablespoons sugar
• 13 cup frangelico
• 2 tablespoons lemon juice freshly squeezed
• 2 each gelatin, unflavored sheets, clear
• 1/4 cup water
• 3 cups heavy whipping cream whipped

1. In the top of a simmering double boiler place the white chocolate and melt it.
2. Keep it warm.
3. In the top of another simmering double boiler place the white Keep it warm.
4. Add the melted chocolate to the egg yolk and stir it in.
5. In another small saucepan place the gelatin and the water.
6. Heat them slightly and mix them together so that the gelatin is totally dissolved.
7. Let the mixture cool to room temperature.
8. Add it to the egg-yolk-chocolate mixture and stir it in well.
9. Carefully fold the whipped cream into the mixture.
10. Place the mousse in the refrigerator for 1 hour, or until it is firm.

white chocolate, egg yolks, sugar, frangelico, lemon juice freshly squeezed, gelatin, water, heavy whipping cream

Taken from recipeland.com/recipe/v/white-chocolate-mousse-38044 (may not work)