White Chocolate Mousse

1/2 lb white chocolate
3 egg whites
10 tbs sugar plus 3 tbs water
3 cups heavy cream

Melt chocolate in metal bowl over simmering water. Cook sugar to soft ball stage. Beat egg whites to stiff peak stage add slowly, cooked sugar beating continuously. Add 1/3 of meringue to melted chocolate. Beat vigorously with whisk (will look strange but keep beating). Beat in another 1/3 of meringue. Beat in last portion. Whip cream and fold in one third. Chill mousse to room temperature. Once cold fold in remaining cream. Refrigerate at least 4 hours.

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Cajun Country -- New Iberia, Louisiana