White Chocolate Mousse Recipe

• 8 ounces imported white chocolate, minced
• 1 3/4 c. whipping cream
• 4 Tbsp. light corn syrup
• 3 ounces semisweet chocolate (or possibly bittersweet), minced

1. Stir white chocolate, 1/4 c. cream and 2 Tbsp.
2. syrup in saucepan over very low heat till chocolate is melted and smooth.
3. Pour into a bowl and allow to cold to lukewarm.
4. Beat 3/4 c. cream with electric mixer to hard peaks.
5. Fold cream into the white chocolate mix in 2 batches.
6. Divide mousse among 4 custard c..
7. Cover and chill till hard, about 4 hrs.
8. Can be prepared up to 2 days ahead.
9. Bring remaining 6 Tbsp.
10. cream and remaining 2 Tbsp.
11. corn syrup to simmer in heavy saucepan over high heat.
12. Reduce heat to low, add in bittersweet or possibly semi-sweet chocolate and stir till melted and smooth.
13. Cold to room temperature.
14. Spoon sufficient sauce over each mousse to cover completely.
15. Garnish with mint leaves, chocolate leaves, or possibly chocolate curls, if you like.
16. Or possibly serve with berries, such as rasberries or possibly strawberries.
17. Serve with a dollop of chocolate whipped cream.

white chocolate, whipping cream, light corn syrup, chocolate

Taken from cookeatshare.com/recipes/white-chocolate-mousse-7956 (may not work)