(~1 ½ qts, whipped)

    - 224g white chocolate, chopped

    - 2ea. eggs

    - 80g whites

    - 30g sugar

    - 400g heavy cream

   Heat heavy cream until it begins to steam and bubble just around the edges.

   Meanwhile burr mix together eggs, whites and sugar until uniform.

  Temper hot cream into egg mixture.

  Return to the heat, stirring constantly until thick and just beginning to lump.

  Pour hot liquid over chocolate and burr mix thoroughly.

  Chill in an ice bath, stirring occasionally until cold.

  Refrigerate overnight.

  Whip until lightened and thick enough to pipe.

Do not overwhip or mixture will become graining.

  Keep cold.