White Chocolate Mousse

Directions

1. 1
   Melt chocolate in double boiler.
2. 2
   Cool to lukewarm temperature.
3. 3
   Whisk in one egg yolk at a time.
4. 4
   Beat egg whites until stiff.
5. 5
   Gently fold egg whites into chocolate mixture.
6. 6
   Beat heavy cream until stiff.
7. 7
   Fold heavy cream into chocolate mixture. Refrigerate 5 to 6 hours minimum.
8. 8
   Decorate with shaved chocolate and raspberries.