White Chocolate Mousse

6 ounces white chocolate chips (melted) follow package directions for melting

4 ounces butter (cooled)

3 eggs (pasteurized) separated & at room temperature

1/4 cup granulated sugar

1. Whip eggs yolks until soft peaks form. Gradually add sugar, melted butter, and melted chocolate. Whip for about 5 minutes.
2. In a separate bowl whip egg whites until soft peaks form.
3. Fold the two mixtures together.
4. Place in a container and refrigerate for 1-2 hours. It is best to use this recipe the same day in a cake.

*Note: Use pasteurized shelled eggs for any recipe calling for raw egg use.

*Note: There is a difference between pasteurized and pasture raised eggs.