Pebble'S White Chocolate Mousse - cooking recipe

Ingredients

1/2 lb. French or Swiss white chocolate
1 pt. whipping cream
1/4 c. confectioners sugar
5 eggs, separated
2 Tbsp. hazelnut liqueur
1/4 c. sugar
pinch of cream of tartar
thin dark chocolate wafers

Preparation

Melt chocolate in double boiler until smooth; set aside.
Whip the cream, adding confectioners sugar, until firm and fluffy. Reserve mixture in the refrigerator.
Separate eggs, carefully keeping whites as clean as possible.
Place yolks in bowl and whisk in liqueur.
In another bowl, add egg whites, that have warmed to room temperature, and cream of tartar.
Whip egg whites, adding sugar until soft peaks form.