White Chocolate and Coffee Mousse

• 12 ounces white chocolate, chopped
• *8 egg yolks
• 1/4 cup plus 2 tablespoons sugar
• 1/2 -ounce gelatin sheets
• Creme de Cacao or other chocolate flavored liqueur to dissolve the gelatin
• 3 ounces liquid coffee
• 8 egg whites*
• 1 pint heavy cream

1. Melt the chocolate in a double boiler and set aside.
2. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy.
3. Stream in the melted chocolate at low speed.
4. Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed.
5. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
6. In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer.
7. In a separate bowl whip the heavy cream until firm.
8. Fold the meringue into the chocolate mixture, then fold in the whipped cream.
9. Refrigerate for at least 1 hour before serving.
10. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
11. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

white chocolate, egg yolks, sugar, cacao, liquid coffee, egg whites, heavy cream

Taken from www.foodnetwork.com/recipes/white-chocolate-and-coffee-mousse-recipe.html (may not work)