BAKER'S White Chocolate Mousse

1. 1

   MELT chocolate and 1/4 cup (50 mL) of the cream; blend until smooth.

2. 2

   Cool to room temperature.

3. 3

   BEAT remaining 1 1/4 cups (300 mL) cream with electric mixer until soft peaks form.

4. 4

   Fold half of the whipped cream into white chocolate mixture.

5. 5

   Fold in remaining whipped cream just until blended.

6. 6

   LINE a 4 cup (1 L) bowl with plastic wrap.

7. 7

   Spoon in mousse, smoothing top.

8. 8

   CHILL 4 hours or overnight.

9. 9

   Invert mousse onto serving plate.

10. 10

    Remove plastic wrap.

11. 11

    Garnish with additional grated chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.