WHITE CHOCOLATE MOUSSE WITH POMEGRANATE SAUCE
Steps:
- Boil pomegranate juice in large saucepan until reduced to 2/3 cup, about 20 minutes. Transfer sauce to small cup. Chill. DO AHEAD: Can be made 1 day ahead. Stir chocolate and 1/2 cup cream in medium saucepan over very low heat just until melted. Transfer to large bowl; cool 10 minutes. Whisk remaining 1/2 cup cream in medium bowl to soft peaks; fold into chocolate mixture in 2 additions. Using electric mixer, beat egg whites in another medium bowl until very frothy. Add powdered sugar; beat until peaks form. Fold egg-white mixture into chocolate mixture in 2 additions. Divide mousse among six 6-to-8 oz glasses (about generous 1/2 cup in each). Chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and chill. Drizzle with sauce; sprinkle with pomegranate seeds.
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