White Chocolate Mousse

• 1 1/4 pounds imported white chocolate
• 1 cup sugar
• 1/2 cup water
• 3/4 cup egg whites (whites from approximately 6 eggs)
• 1/4 cup dark rum
• 3 tablespoons vanilla extract
• 2 1/2 cups heavy cream Berries or candied violets or chestnuts for garnish
• Berries or candied violets or chestnuts for garnish

1. Place chocolate in metal mixing bowl.
2. Place bowl over, not in, basin of simmering water.
3. Let stand, stirring occasionally, until chocolate melts.
4. Combine sugar and water in a saucepan, and bring to a boil.
5. Cook about 4 minutes or to the soft-ball stage (see note).
6. Meanwhile, put egg whites into the bowl of an electric mixer and start beating.
7. When eggs are fairly stiff, reduce speed and gradually add sugar syrup while beating.
8. Continue beating until the bottom of the bowl cools to room temperature.
9. Pour and scrape melted chocolate into the mixture and blend thoroughly.
10. Blend rum and vanilla.
11. Add to chocolate mixture, and beat well to blend.
12. Whip cream until stiff.
13. Add about a third of the whipped cream to the chocolate mixture and stir to blend.
14. Add remaining cream and fold it in.
15. Spoon or pour the mixture into 6 to 8 serving dishes or parfait glasses, and chill until set.
16. Garnish each serving with berries or candied violets or chestnuts.

white chocolate, sugar, water, egg whites, dark rum, vanilla, heavy cream berries, candied violets

Taken from cooking.nytimes.com/recipes/2236 (may not work)