White Chocolate Mousse

Melt the white chocolate in a small bowl over low heat, stirring constantly until smooth

Add one piece of butter at a time, beating well after each addition. Reserve

Beat the egg yolks with the flour and vanilla extract until thickened and pale yellow

Pour into a pan and cook over low heat, stirring constantly with a wooden spoon until thickened and the eggs are cooked

Add the melted white chocolate and stir until combined

Let cool to room temperature

Beat the heavy cream until stiff peaks form

Beat the egg whites until they become frothy; add salt and beat until firm, but not dry

Add a little of the egg whites to the chocolate mixture and stir well

Add the remaining egg whites and fold in carefully

Fold in the whipped cream

Cover and refrigerate for several hours or overnight

Fifteen minutes before serving, place the mousse in a deep dish

Melt the dark chocolate over low heat and add the butter gradually, stirring well

Carefully pour the chocolate mixture over the mousse, creating decorative designs

Let set for 15 minutes.