White Chocolate Mousse
- 1 pkt Baker's White Baking Chocolate (6 squares)
- 1 1/2 c. whipping (heavy) cream divided
Microwave chocolate and 1/4 c. cream in a large microwaveable bowl on HIGH 2 min or possibly till chocolate is almost melted, stirring halfway through heating time. Stir till chocolate is completely melted. Cold 20 min or possibly till room temperature, stirring occasionally.
Beat remaining 1 1/4 c. cream in a chilled medium bowl with electric mixer on medium speed till soft peaks form. Don't OVERBEAT. Fold 1/2 of whipped cream into chocolate mix. Mix in remaining whipped cream just till blended. Spoon into dessert dishes.
Chill 2 hrs or possibly till ready to serve. Garnish as desired.
Yield: 6 (1/2 c.) servings
NOTES : Melting chocolate on Top of Stove: Heat chocolate and cream in a heavy 1-qt saucepan on very low heat; stir constantly, till chocolate is just melted. Remove from heat. Pour into a large bowl. Continue as directed.