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White Chocolate Mousse




Source of Recipe


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Recipe Introduction


Use as a filling for a cake or cake roll


List of Ingredients




1 (7 g) envelope powdered gelatin
1/4 cup cold water
12 ounces best quality white chocolate, roughly chopped
2 1/2 cups heavy cream


Recipe



Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
Prepare an ice bath; set aside.
Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat.
Add gelatin, and stir for 30 seconds to dissolve completely.
Pour into food processor with the motor running, and process until chocolate mixture is smooth.
Transfer to a medium bowl and place over ice bath.
Stirring until thick enough to hold ribbons.
Whip remaining 1 3/4 cups heavy cream to soft peaks.
Fold into chocolate mixture.
If not using immediately, refrigerate in an airtight container