White chocolate mousse with berries

1. Melt the white chocolate in a double boiler over very gentle heat.
2. Beat the egg whites until soft peaks form.
3. While continuously whisking, add the sugar slowly and beat until the meringues is thick and glossy.
4. While mixing, pour in the white chocolate and whisk until the mixture cools to room temperature. (The mixture will deflate at this point, don’t be alarmed.)
5. When the mixture has cooled down, whip the cream until firm peaks form then fold the whipped cream into the white chocolate mixture.
6. Divide the mixture between 4 small bowls/glasses then place in the fridge to set for at least 4 hours but ideally overnight.
7. When you are ready to serve, combine the berries with the icing sugar and mix well.
8. Top the mousse with the berries and serve.

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