White Chocolate Mousse with Pomegranate Syrup and Ice Cream

1

Melt the chocolate in a bain-marie

Let it cool and gradually add the heavy cream, whisking constantly

2

Whip the egg whites until stiff peaks form and gently fold into the cooled chocolate

Distribute the mousse among individual serving cups and refrigerate until set

3

In a small saucepan, combine the pomegranate gelée, water, and cook over low heat, whisking to form a syrup

Let it cool

Pour the syrup over the mousse and refrigerate until chilled

Serve with ice cream.