b'Easy Chocolate Mousse Mousse di CioccolatoNICK STELLINOYields 3 cups6 ounces white chocolate, cut into small pieces3 cups heavy cream, divided3 tablespoons C&H or Domino Sugar1 ounce grated dark chocolate, for topping the mousseMelt the white chocolate in a double boiler. Whisk in 1 cup of the heavy cream until well blended. Remove from the heat. Let the mixture sit for 20 to 30 minutes to come to room temperature.Combine 2 cups of the cream and 3 tablespoons sugar in a large, chilled mixing bowl. Use a hand mixer or standing mixer to whip the cream and sugar until stiff peaks form when the beater is stopped and lifted out.Gently fold a third of the melted white chocolate mixture into the whipped cream. Add the second third; fold in, then add the remainder.If your mousse becomes soft, its no cause for alarm. Chill in a bowl for 15 to 20 minutes, and it will be as good as new.Serve in a big bowl, family style, and top the mousse with the grated dark chocolate.chefs tip: For a more elegant presentation, fill a pastry bag equipped with a star tip and pipe the mousse into individual glasses or bowls. Sprinkle with grated white or dark chocolate, and top with sweet whipped cream.For a variation on this recipe, substitute 6 ounces (1 cup) semisweet chocolate morsels in place of the white chocolate.CHEF STELLINOS SUGGESTED WINE PAIRING:Codornu Napa Grand Reserve Sparkling Wine187'