This is such an easy dessert to make, but looks beautiful when you serve it to company. You can garnish with a chocolate drizzled fresh strawberry ~ or gold or silver edible sprinkles ~ or just a fresh mint leaf. A couple of nice crisp cookies are good on the plate with it too (i.e. Pepperidge Farm Pirouette or Bordeaux).
WHITE CHOCOLATE MOUSSE
1 envelope powdered unflavored gelatin (i.e. Knox)
1 (12 oz.) bag white chocolate chips
2-1/2 cups heavy or extra-heavy whipping cream (divided use)
1/4 cup COLD water
***
Sprinkle the gelatin over the cold water in a small bowl, and set aside for 5 minutes (this is called "blooming"). *** Fill a large bowl with COLD water and ice; and set it aside for now.
Meanwhile, put the white chocolate chips in your food processor, and pulse until very finely chopped.
Put 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat. Add the dissolved gelatin, and stir for 30 seconds to dissolve completely. Now pour the gelatin/cream mixture into your food processor (with the motor running), and process until nice and smooth.
Scrape the chocolate mixture out of the food processor (get every bit, with a rubber scraper) into a medium bowl and stick that into the ice water bath. Chill until mixture is thick enough to fall from a spoon and form ribbons on the top of the melted chocolate.
Whip remaining 1-3/4 cups heavy cream to soft peaks. Gently fold into chocolate mixture (with your rubber scraper). Garnish as desired. Makes 6-10 (depends how big your dessert cups are).
(NOTE: You can do this ahead and then refrigerate in an airtight container or fill individual dessert dishes (cover with saran) and keep in refrigerator.)
TIP: This can also be used to fill a cake or cream puffs.
WHITE CHOCOLATE MOUSSE
1 envelope powdered unflavored gelatin (i.e. Knox)
1 (12 oz.) bag white chocolate chips
2-1/2 cups heavy or extra-heavy whipping cream (divided use)
1/4 cup COLD water
***
Sprinkle the gelatin over the cold water in a small bowl, and set aside for 5 minutes (this is called "blooming"). *** Fill a large bowl with COLD water and ice; and set it aside for now.
Meanwhile, put the white chocolate chips in your food processor, and pulse until very finely chopped.
Put 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat. Add the dissolved gelatin, and stir for 30 seconds to dissolve completely. Now pour the gelatin/cream mixture into your food processor (with the motor running), and process until nice and smooth.
Scrape the chocolate mixture out of the food processor (get every bit, with a rubber scraper) into a medium bowl and stick that into the ice water bath. Chill until mixture is thick enough to fall from a spoon and form ribbons on the top of the melted chocolate.
Whip remaining 1-3/4 cups heavy cream to soft peaks. Gently fold into chocolate mixture (with your rubber scraper). Garnish as desired. Makes 6-10 (depends how big your dessert cups are).
(NOTE: You can do this ahead and then refrigerate in an airtight container or fill individual dessert dishes (cover with saran) and keep in refrigerator.)
TIP: This can also be used to fill a cake or cream puffs.
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