| 1 | Place white chocolate over a double boiler and allow to melt. Once melted, set aside. Soak the gelatin sheets in the champagne for about 20 minutes. |
| 2 | Whisk 1/4c of the sugar into the egg yolks. Whisk until a pale yellow colour and three times the volume. Add the champagne and gelatin. |
| 3 | Place into a double boiler and whisk continuously until thick and gelatin is dissolved (about 3-5 minutes). Remove from heat. Mix in white chocolate and set aside. |
| 4 | In a separate bowl with a clean whisk, beat egg whites with the cream of tartar to stiff peaks and set aside. In another bowl beat cream to soft peaks and gradually add remaining sugar. Continue to beat cream to stiff peaks. |
| 5 | Place 1/3 of whipped cream and fold into white chocolate mixture. Fold this mixture into remaining whipped cream. Be careful not to fold too much. Place 1/3 of the whipped egg whites and fold into the mixture. Fold this mixture into the remaining whipped egg whites. Fold until just incorporated. |
| 6 | Refrigerate for about 3 hours. |
Champagne and White Chocolate Mousse