White chocolate mousse

Ingredients:

• Shaved dark chocolate for topping
• 220 g white chocolate, chopped
• 1/3 cup + 1 tbsp pasteurized egg whites (from a box), room temperature
• 1/8 tsp cream of tartar
• 1 vanilla bean, cut in half lengthwise
• 3 tbsp. nut liqueur (or any other liqueur)
• 1 teaspoon of gelatin
• 1 and 1/4 cups heavy cream

Preparation:

1. Scrape the seeds from the split vanilla bean and combine them in a small saucepan with the liqueur. Sprinkle in the gelatin and let sit for 5 minutes. Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves. Add the white chocolate and continue cooking, stirring, until melted. Transfer to a large bowl and let cool for 25 minutes.
2. In a large bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until stiff peaks form, about 4 minutes. Fold the whipped whites into the chocolate mixture, distributing them evenly. Add the remaining 3/4 cup heavy cream to the bowl of the mixer and beat on medium speed until medium peaks form; fold the whipped cream into the chocolate mixture.
3. Divide the mousse among the bowls. Refrigerate for 3 hours or overnight. Sprinkle with shaved chocolate.