1870 Wedgwood Inn of New Hope, PA
White Chocolate Strawberry Mousse: Dessert
20 oz white chocolate
2 cups heavy cream
1 quart fresh strawberries
8 egg whites, beaten stiff
1/2 cup strawberry preserves
Melt chocolate in a double boiler. Transfer to a large mixing bowl and set aside. Puree strawberries. Strain and reserve liquid. Place berries in a 1 quart saucepan, add preserves and cook over low heat until thickened. Remove from heat. Cool slightly. Fold strawberry mixture into melted chocolate. Fold in whipped cream, reserving a small amount for garnish. Fold in egg whites.
Place mousse in desired serving dishes (Wedgwood, of course!) and garnish with fresh strawberries and whipped cream *flavored* with strawberry juice.