Ingredients

1 cup heavy cream (divided: 3/4 cup for whipping, 1/4 cup for melting the chocolate)
2 large egg whites
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract (optional)

In a heatproof bowl, combine the chopped white chocolate and 1/4 cup of heavy cream. Place the bowl over a pot of simmering water (double boiler method) or microwave in 20-second intervals, stirring after each interval until smooth. Let the melted chocolate cool to room temperature.

In a chilled mixing bowl, whip 3/4 cup of heavy cream using an electric mixer until soft peaks form. Set aside in the refrigerator.

In a separate bowl, beat the egg whites until frothy. Gradually add the sugar and continue beating until stiff peaks form. This will give the mousse its airy texture.

Gently fold the cooled white chocolate into the whipped cream until well combined. Next, carefully fold in the beaten egg whites in two additions, using a spatula to avoid deflating the mixture.

Spoon the mousse into individual serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours or until set.

Serve the white chocolate mousse chilled. You can garnish with shaved white chocolate, fresh berries, or a sprig of mint for an elegant touch.