White Chocolate Mousse

• Gluten free

• Baking & Spices

  • 1 (12 ounce bag White chocolate chips

• Dairy

  • 2 1/2 cup Heavy cream

• Desserts

  • 1 envelope Gelatin, powdered

Found on familytabletreasures.com

Ingredients

• 1 envelope powdered gelatin
• 1 (12 ounce) bag of white chocolate chips
• 2 1/2 C heavy cream

Directions

• 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.
• Fill a large bowl with cold water and ice and set aside.
• Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat. Add the disolved 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 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. Fold into chocolate mixture. If not using immediately, refrigerate in an airtight container or fill individual dessert dishes cover and place in fridge.