White Chocolate Mousse

Directions

1. 1
   Melt chocolate in double boiler over barely simmering water. Dissolve gelatin in 1/2 cup milk.
2. 2
   Bring remaining milk to boil. In a bowl, gradually combine the melted chocolate and milk.
3. 3
   Add the dissolved gelatin and stir until mixture is smooth and well blended.
4. 4
   Cool the mixture over a bowl of ice water, stirring occasionally, until partially set.
5. 5
   Beat the whipping cream until stiff and refrigerate.
6. 6
   Beat egg whites to soft peaks.
7. 7
   Add the lemon juice.
8. 8
   Beat until stiff.
9. 9
   Carefully fold together whipped cream and egg whites.
10. 10
    Gently add chocolate mixture.
11. 11
    Refrigerate mousse overnight or up to 3 days.