White Chocolate Mousse

1. 1

   Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.

2. 2

   Place chocolate in the bowl of a food processor, and pulse until very finely chopped.

3. 3

   Prepare an ice bath; set aside.

4. 4

   Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat.

5. 5

   Add gelatin, and stir for 30 seconds to dissolve completely.

6. 6

   Pour into food processor with the motor running, and process until chocolate mixture is smooth.

7. 7

   Transfer to a medium bowl and place over ice bath.

8. 8

   Stirring until thick enough to hold ribbons.

9. 9

   Whip remaining 1 3/4 cups heavy cream to soft peaks.

10. 10

    Fold into chocolate mixture.

11. 11

    If not using immediately, refrigerate in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.