White Chocolate Mousse suggested by Mary Adgate

I was thinking of a great but easy dessert to serve my wife for her Valentine's dinner last night.  Since we both love white chocolate, it was between White Chocolate Mousse and White Chocolate Bread Pudding. Since I was looking for easy, the mousse won. My wife was very happy with my decision. It only takes about 15 minutes to put the mousse together and at least a hour in the refrigerator to set. This can be topped with almost any type of berry. I took the easy way out and put chocolate sprinkles last night. Whip some up. You will be glad you did.

White Chocolate Mousse

8 ounces white chocolate, chopped into very small pieces, or white chocolate chips

2 Egg yolks

2 tablespoons sugar

1/4 cup heavy cream

1 cup heavy cream

Chocolate sprinkles

 In a large glass bowl, place the chopped white chocolate and set aside. Add the egg yolks and sugar to a small bowl and whisk until pale in color. In a saucepan, over low heat, bring 1/4 cup of the cream to a smoker, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it. Pour hot mix through a strainer over the bowl with the white chocolate. Stir until completely smooth. In another bowl, whip 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream. Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour. Top with chocolate sprinkle