Recipes from Artesa White Chocolate Mousse 4 extra large eggs, separated 10 oz. heavy cream 5 oz. white chocolate 1 tablespoon Frangelico liqueur 2 1/2 oz. superfine sugar 1/2 teaspoon cream of tartar Melt chocolate in a double boiler on low heat. Do not let the chocolate pan touch any hot water. Whip egg whites with sugar and cream of tartar until firm and smooth. Whip the cream until it is firm. Fold the melted chocolate, egg yolks, and Frangelico until fully combined. Fold chocolate mixture into egg whites until nearly blended. Then fold in whipped cream. Chill the mousse several hours. Serve with fresh strawberries. Yields 4 portions.