Title: White chocolate mousse with kirsch
 Categories: Desserts
      Yield: 1 Servings
 
      9 oz White chocolate cut into
           Very small pieces
      2 tb Water
      3 tb Kirschwasser
  1 1/2 c  Heavy whipping cream
 
  Place chocolate, water, and Kirschwasser in a medium size heatproof
  bowl. Bring 1 inch of water to a simmer in a wide skillet.  Turn the
  heat off and wait 30 seconds.  Set bowl of chocolate in pan of water.
  Stir white chocolate mixture constantly until melted and smooth. Or,
  melt in a microwave on low for about 2 minutes.  Stir until smooth
  and completely melted.  White chocolate is very fragile and burns
  easily. Do not turn the heat on again under the skillet unless
  absolutely necessary. Let cool until a dab touched by your upper lip
  feels slightly cool.
  
  Whip the cream until soft peaks form--not too stiff.  Carefully fold
  cream into cooled white chocolate mixture; the mousse will seem very
  soft. Scrape mold immediately into lined mold.  Mousse sets quickly
  and should not be spread or manipulated too much after it is
  completed.