White Chocolate Mousse Recipe

250 g/9 oz white chocolate
25 g/1 oz/2 tbsp unsalted (sweet) butter

5 eggs, separated
25 g/1 oz plain (semi-sweet) chocolate, coarsely grated

Method:

Break up 225 g/8 oz/2 cups of the white chocolate and place in a bowl with the butter. Place over a pan of hot water or in the microwave to melt. Beat in the egg yolks. Whisk the egg whites until stiff and fold into the chocolate mixture. Turn into six ramekins (custard cups) and chill until set. Coarsely grate the remaining white chocolate and use to decorate the mousses with the grated plain chocolate.