WHITE CHOCOLATE MOUSSE WITH SWEDISH HUCKLEBERRY SAUCE

Preparation : Soften the gelatin, by sprinkling it into the cold water. Allow it to soften for 10 minutes. Put about 1 1/2 tablespoons of Huckleberry sauce into the bottom of 6 chilled wine glasses, making sure not to get the sauce on the side of the glass. Combine the egg yolks and gelatin/water in a double boiler and whisk briskly over medium-low heat until the mixture is thick enough to form soft peaks. Remove from heat and transfer to a large bowl to cool slightly. Place the white chocolate in a microwaveable bowl and heat on medium for 30 seconds. Remove the bowl from the microwave and stir with a fork. If the chocolate is thoroughly melted, fold it into the egg mixture. If not continue to melt in 10 second intervals, then fold. Whip the heavy cream until stiff peaks form. Fold into the egg and chocolate mix with a rubber spatula. Carefully pour the mousse into the glasses over the huckleberry sauce. Chill for at least 5 hours. Overnight is better.