White Chocolate Mousse - cooking recipe

Ingredients

12 oz. white semi-sweet chocolate (block)
5 egg yolks
5 egg whites
2 c. heavy cream

Preparation

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