White Chocolate Mousse

White Chocolate Mousse

• 1 cup white chocolate chips
• 1 1/2 cups heavy cream, divided
  • -Place a medium (2 to 3 quart) bowl in the fridge to chill.
  • -Place chocolate chips and 1/4 cup of the cream in another medium bowl.
  • -Microwave on HIGH for 1 minute. Stir. The chocolate chips should be just about melted.
  • Microwave on HIGH for another 30 seconds. Stir until the chocolate chips are completely
  • melted.
  • -Allow the white chocolate/cream to cool to room temperature (about 30 minutes), stirring occasionally.
  • -Whip the remaining 1 1/4 cups of cream in the bowl that was chilling in your refrigerator.
  • -Add half of the cream that you just whipped to the melted (cooled to room temperature)
  • chocolate. Fold it in, or you could also stir it gently with a whisk.
  • -Pour the chocolate/cream mixture that you just combined into the bowl with the remaining
  • whipped cream. Stir gently to combine.
  • -Spoon the mixture into (6) ramekins or pudding cups. Chill for one hour before serving.