- 12 ounces white baking chocolate, coarsely chopped
- 2 cups heavy whipping cream, divided
- 1 tablespoon confectioners' sugar
- 1 teaspoon vanilla extract
- In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature.
- In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream.
- Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. Yield: 8 servings.
Originally published as Elegant White Chocolate Mousse in Taste of Home February/March 2007, p20
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