White Chocolate Mousse

• 250 grams white chocolate chopped
• 80ml full cream milk
• 2 teaspoons vanilla extract
• 380ml cream, beaten until thick
• 3 eggs

In a glass or metal bowl, add the chopped chocolate, milk and vanilla extract.  Put the bowl over a saucepan of hot water (make sure the bowl doesn’t actually touch the water) and gently stir until the chocolate is melted and the mixture is smooth.  Take the mixture off the heat and let it sit for approximately five minutes.  Separate the eggs and add the egg yolks – one at a time – into the mixture and whisk well after every addition.  Fold the cream very gently through the chocolate mixture.  In a clean and dry bowl, beat the egg whites until soft peaks form and again fold this mixture into the mousse very very gently until JUST combined.

Pour into six clear glasses and refrigerate four hours or overnight.