White Chocolate Mousse

1. 1

   In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.

2. 2

   Cook and stir until chocolate is melted and mixture is smooth.

3. 3

   Cool to room temperature.

4. 4

   In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.

5. 5

   Fold about 1/4 cup into chocolate mixture.

6. 6

   Fold in remaining whipped cream mixture.

7. 7

   Spoon into dessert dishes.

8. 8

   Cover and refrigerate for at least two hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.