String's White Chocolate Mousse 'Cake'

White Chocolate Mousse:

12 ounces white chocolate chips (or chop up bars of white chocolate)

3/4 cup pasteurized egg product, such as ReddiEgg

1 1/2 teaspoons powdered gelatin

3 tablespoons water

1 1/2 cups whipping cream

Ganache:

1 pint cream

1 pound bittersweet chocolate

Berries for garnish, optional

Put white chocolate chips into a double boiler. Heat chocolate just until pieces are melted; do not overheat. While chocolate is melting, whisk the gelatin into the water.

Take melted chocolate off double boiler and whisk the gelatin into the chocolate. Next, whisk in the pasteurized eggs.

In a separate bowl, whip the cream until stiff and fold it into the chocolate mixture.

Pour mousse mixture into a mold and chill in refrigerator until firm.

Chop the bittersweet chocolate into small pieces and place in a medium bowl. Bring the cream to a boil and pour it over the chopped chocolate.

Whisk until all chocolate pieces dissolve. Allow mixture to cool to room temperature.

To assemble: Loosen the mousse by holding on to the mold and running hot tap water over the sides and bottom for several seconds.

Carefully turn mousse out onto a plate and pour slightly warm ganache over the "cake." Decorate with fresh berries.