White Chocolate Delight

Melt the chocolate in a double boiler

Let it cool and add it to the heavy cream, stirring constantly, until well combined

Beat the egg whites until stiff and fold them into the chocolate

Distribute the mousse into individual cups and chill in the refrigerator

In a small saucepan, combine the gelatin, water, and cook over low heat, stirring until a syrup forms

Let it cool

Distribute the syrup over the mousse and chill again in the refrigerator

When serving, top with ice cream