Skill required: Confident beginner
1 pound best quality white chocolate (Valrhona or Callebaut)
2 cups heavy whipping cream
1 cup sugar
1 cups water
6 egg whites
1. Chop the chocolate into very small pieces.
2. Bring the sugar and water to a boil, stirring until the sugar dissolves.
3. Beat the egg whites in a mixing bowl until almost stiff.
4. With the mixer running, slowly pour the sugar syrup into the egg whites.
5. Continue to beat for a few minutes after mixing in the syrup.
6. Fold the chocolate into the egg whites. Stir well.
7. Cool to room temperature.
8. Whip the cream and gently fold into the egg white chocolate mixture.
9. Pour into a large bowl and chill for at least 2 hours before serving.
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