THE EASIEST WHITE CHOCOLATE MOUSSE


Decadent and creamy, nothing could be easier than this White Chocolate Mousse. Serve it in ready-made dark chocolate or phyllo cups for a sweet little bite of dessert.


Makes 18-20 individual cups 6 1-ounce squares white chocolate 2 cups heavy whipping cream


Chop the white chocolate and put in a heavy saucepan with 1


⁄4 cup of the heavy whipping cream. Melt over very


low heat (100 F.), stirring occasionally. When melted and thoroughly combined, remove from heat and allow to cool to room temperature.


Beat the remaining 13 ⁄4 cups heavy whipping cream to soft peaks. Be sure bowl and beaters are very cold.


Add half of the whipped cream to the chocolate mixture, whisking until well combined. Add remaining whipped cream and gently mix until blended.


Spoon mousse into serving dishes, or if using a piping bag, pipe into mini dark chocolate or phyllo cups.


Refrigerate 2 hours before serving.


Linda's Quick Tip: No time to make this cheesecake from scratch? You also can use a purchased no-bake cheesecake mix, adding an 8-ounce package softened cream cheese in addition to milk called for on package directions.


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