1 lb. white chocolate
4 ounce unsalted butter
3 ounce egg yolks
8 ounce egg whites
8 ounce heavy cream
4 ounce Bailey's Irish cream liqueur
1 (10-inch) chocolate crust
shaved white chocolate for garnish
Melt chocolate in the top of a double boiler over barely simmering water, stirring until smooth. Melt butter (it should be warm, not hot) and combine with chocolate in a mixing bowl, whisk until smooth. Beat egg yolks until thick and pale in color; add to chocolate mixture and whisk until smooth. Beat egg whites until soft peaks form and fold into mixture. Whip cream until soft peaks form and fold into mousse. Carefully stir in Bailey's Irish cream. Pour into the chocolate crust (or into stemmed dessert glasses) and refrigerate until set, at least 2 hours. Garnish with whipped cream rosettes and white chocolate shavings just before serving.
Chocolate crumb crust:
2 cups fine chocolate wafer crumbs
6 tablespoon butter, melted, unsalted
10-inch pie pan
Mix wafer crumbs with melted butter. Press onto bottom and sides of a buttered pie pan. Crumb shell should be thin. Chill before filling with mousse.