Diana's Desserts - www.dianasdesserts.com

Easy White Chocolate Mousse

Servings: 8
This light-as-a-cloud mousse is the perfect backdrop for fresh berries and fruit.

6 oz. white chocolate for baking, broken into pieces
1 1/2 cups heavy whipping cream, divided
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Microwave white baking chocolate and 1/2 cup cream in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. The bars may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted; cool completely.

Beat remaining cream, confectioners' sugar and vanilla extract in small mixing bowl until stiff peaks form (do not overbeat).

Fold melted baking bar mixture into whipped cream; refrigerate. Spoon into serving bowl or individual dishes.

Makes 8 servings.

For soft-set mousse, beat cream just until soft peaks form. Layer firm or soft mousse with fresh berry slices.

Date: January 30, 2005