White Chocolate Mousse

Use as a filling for a cake or cake roll

• Ready In: 20 mins
• Yields: 5 1/2 cups

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

Directions

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