Alain Ducasse white chocolate mousse

Instructions

1. 1

   Chop the white chocolate into small pieces.

2. 2

   Bring the heavy cream to a boil and pour it over the chocolate while mixing well. The mixture should become homogeneous.

3. 3

   Remove from heat and add the egg yolks while mixing well so they don't cook on contact with the chocolate. Let rest.

4. 4

   Whip the cream into whipped cream.

5. 5

   Beat the egg whites until stiff peaks form.

6. 6

   Fold the whipped cream and egg whites into the chocolate preparation alternately. Mix well between each addition.

7. 7

   Pour into glasses and refrigerate for 2 hours. Sprinkle with pistachios before serving.