White Chocolate Mousse



Makes about 2 ½ cups

Large eggs

1/3 cup sugar

3 tablespoons Liqueur

6 ounces good-quality white chocolate (such as Baker's or Lindt),

1 cup chilled whipping cream



eggs, sugar and liqueur in large metal bowl to blend. Set bowl over
saucepan of simmering water (do not allow bottom of bowl to touch
water); whisk constantly until mixture thicken and thermometer inserted
into mixture register 140 degrees F. For 3 minutes, about 7 minutes
total. Remove bowl from over water. Add white chocolate whisk until
smooth. Cool completely, whisking occasionally. Beat cream in medium
bowl to medium-firm peaks. Fold whipped cream into white chocolate
mixture in 3 additions (mixture will be soft). Chill until able to
pipe, about 3 hours.