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White Chocolate Mousse: ¾ cup granulated sugar, 4 large egg whites,1 pound white chocolate finely chopped, 2 cups heavy cream. Combine sugar and water. Stir until dissolved. Cook unstirred to hard ball stage (255 degrees). Whip egg whites, then slowly add sugar water. Beat in chocolate. It will partially melt. Cool to lukewarm and fold in whipped cream. Put in a bowl or in glass cups. Chill at least 4 hours. Serve with lots of berries,a shake of powdered sugar or a dollop of whipped cream.