White Chocolate Mousse

Light and deliciously sweet, this indulgent mousse would be perfect for serving on Valentine's Day. Dark Chocolate can easily be substituted for the white chocolate, if you prefer.

2 Egg Yolks
2 TBSP Sugar
1/2 lb. Marie's Candies White Chunk Chocolate
1-1/4 C. Heavy Whipping Cream
Raspberries (optional)
Mint Leaves (optional)

-In a small bowl, whisk egg yolks and sugar until the mixture turns pale in color.
-Place the chunks of white chocolate into double-boiler and heat over medium-low heat, stirring occasionally, until the chocolate is melted and smooth.
-Meanwhile, heat 1/4 cup of cream over low heat in a saucepan. Stir frequently until it reaches a simmer. Then, slowly add the warm cream to the bowl of yolks and sugar.
-Pour the mixture of cream, sugar, and yolks back into the saucepan and heat gently, stirring until it coats the back of the spoon.
-Place a fine mesh sieve over the pan of melted white chocolate. Pour the cream, sugar, and egg mixture through the sieve into the white chocolate and stir until smooth.
-In a separate bowl, whip the remaining 1 cup of cream until soft peaks form. Gently fold half of the whipped cream into the white chocolate mixture. Then fold in the remaining whipped cream.
-Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately one hour.
-Garnish each serving with raspberries and a sprig of mint, if using.

Adapted from this recipe