Serves: 5
Total Calories: 320

Mousse:
1 cup heavy cream
1/4 cup water
1/2 cup sugar
1/4 cup egg white
1/2 pound white chocolate, cut into small cubes
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Strawberry Sauce:
2 (10-ounce) packages frozen strawberries and/or raspberries
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon almond extract (I use 3 tablespoons Grand Marnier at restaurant)

Whip cream until stiff and refrigerate. Heat water and sugar to 250°. Meanwhile, when sugar reaches about 240°, beat egg whites until they form soft peaks. When sugar reaches 250° add to whites in a slow, steady stream and blend for 3 minutes. Add chocolate cubes and beat for 1 minute more. Fold in whipped cream and chill several hours. When chilled, put a little strawberry sauce onto each dessert plate and then spoon mousse onto sauce.

Suggested garnishes: candied violets, chocolate leaves, grated dark chocolate, amaretti or amarettini cookies.

Strawberry Sauce:
Thaw berries, drain and reserve syrup, add water to make 1 1/2 cups of liquid. Mix sugar and cornstarch in saucepan and gradually add syrup/water mixture. Cook and stir until simmers, 2 minutes, remove from heat and add berries and flavoring. Chill well. Berries may be puréed before adding to sauce.

Nutritional Facts:

Serves: 5
Total Calories: 320
Calories from Fat: 160

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