1 & 1/2 packages (4 oz. each) of Baker’s White Chocolate Squares
1 & 1/2 cups whipping cream, divided
A few drops of Madagascar Bourbon vanilla
Melt chocolate squares in 1/4 cup whipping cream until melted
Cool for 20 minutes
Beat remaining whipping cream in medium-sized bowl until soft peaks form (Do not overbeat)
Add half the whipped cream to the chocolate mixture
Stir with whisk until blended
Stir in remaining whipped cream and vanilla
Spoon or swirl into six dessert dishes
Refrigerate for two hours
- Instead of refrigerating the individual mousse dishes, freeze them so they can be part of the table setting. They will thaw at room temperature in about an hour.
- It is easier to work with the mousse if you chill it to the point of stiffness before swirling it in the dishes. I once made this without properly chilling it. On top of that, it was a hot, humid summer day and I could barely pipe the mousse mixture before it melted. Chilling or semi-freezing the mousse makes a big difference.