White Chocolate Mousse

Whip the cream until stiff and keep chilled until needed.

Coarsely chop the white chocolate couverture.

Melt the chocolate slowly in a bain-marie and stir smooth with a wooden spoon.

Let the melted chocolate cool to lukewarm, about 35 °C (95 °F).

Beat the egg yolks with kirsch liqueur and the heaped powdered sugar, then work in the lukewarm chocolate.

Gently fold the whipped cream in 2–3 additions until a light, airy mousse forms.

Cover the mousse and chill for at least 2 hours.

Use two tablespoons to form quenelles, arrange them on plates and serve with a fruit sauce.