Palace White Chocolate Mousse

Yields:	6 servings
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1/4	pound	sugar	cubes
1/4	cup	water
1/2	cup	egg whites	room temperature
1	pound	white chocolate	imported, cut into very small cubes
2	cups	heavy whipping cream	well chilled
1	x	mint leaves

Strawberry sauce
2	pints	strawberries	washed and hulled
2	tablespoons	kirsch wasser	imported
1	tablespoon	sugar
1	pinch	salt

Combine sugar cubes and water in saucepan and bring to boil, stirring or shaking pan occasionally until sugar melts.

Cook without stirring until syrup reaches hard ball stage (225 degrees F on candy thermometer).

Whip egg whites to form soft peaks, then reduce speed of mixer and slowly add syrup.

Beat in chocolate pieces (they will melt partially).

Cool to lukewarm.

Whip cream until stiff and fold into mousse.

Chill for at least 4 hours.

To serve, place Strawberry Sauce on chilled dessert plate (or in a tuile cup), then top with mousse.

Garnish with 1 or 2 mint leaves and pass remaining sauce separately.

Strawberry Sauce: Puree strawberries.

Stir in remaining ingredients.

Cover and chill thoroughly.

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My cookies turned out great!!!! The entire family loved them and this was my first time baking