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White Chocolate Mousse Recipe:
6 ounces white chocolate chips
1 cup heavy cream
Heat heavy cream in a heavy saucepan over medium heat until bubbles form around the edge of the pan - do not boil. Take off heat, add white chocolate chips and stir until melted. Refrigerate the mixture for 2 hours -to- 2 days. When ready to whip, pour into mixer bowl and use whisk to whip to desired consistency. Holds up well for a day in refrigerator.
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6 ounces white chocolate chips
1 cup heavy cream
Heat heavy cream in a heavy saucepan over medium heat until bubbles form around the edge of the pan - do not boil. Take off heat, add white chocolate chips and stir until melted. Refrigerate the mixture for 2 hours -to- 2 days. When ready to whip, pour into mixer bowl and use whisk to whip to desired consistency. Holds up well for a day in refrigerator.
💙🇺🇸❤️😘
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