Easter White Chocolate Mousse

White Chocolate Mousse 8 ozs white chocolate, melted 4 Tbsp [...]

White Chocolate Mousse

Melt chocolate and butter. Set aside.
Whisk in egg yolks. Combine well.
In a stand mixer, combine the egg whites and the cream of tarter. Whip on medium until soft peaks begin to form.
Slowly add white sugar, whip on high until stiff peaks form. (Be sure the sugar is dissolved.)
Fold stiffened egg whites into the chocolate mixture 1/3 at a time. Fold gently, do not stir (or you will collapse the air from the egg whites). Fold/mix until mostly combined.
Whisk heavy whipping cream until foamy.
Pour foamy whipping cream into mixture. Fold together and combine well.
Place in cupcake holder and set in refrigerator for at least 3 hours. They will not get firm, but they will set.
Enjoy!

*Recipe adapted from Kitchen Conundrums with Thomas Joseph.