White Chocolate Mousse

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My family loved this yummy goodness. Rich, sweet, satisfying. It is heaven for white chocolate lovers!!! Thank you!

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This was very rich and delicious! I did have one problem...the white chocolate was smooth until I added the cold whipped cream and then it separated and left lumps of white chocolate but I loved it anyway.

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This was decadent! I tried both Claire's original recipe and the suggested recipe for the chocolate mousse from one of her readers (thank you so much for the share and love love love both! Mind you, I'm not a baker and this made me look like an expert :

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This is SOOO good! My husband said it was one of the best desserts I've ever made!

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the phrase " TO DIE FOR" describes the taste/flavor beautifully, loved it:

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This was SO delicious! I didn't have a strainer so I just dumped it in and it worked fine but I'd use one next time. My family loved it.

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Basic, simple, decadent & oh sooo good! You can top with any kind of fresh fruit garnish for a perfect dessert!

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Was easy to make but the white chocolate didn't melt easily. I had to put it in the micowave for 15 seconds. Love the tart/sweet combo with the blackberries. I also put sliced fresh strawberries on the mousse. I will agree with it being very sweet but the berries helped calm the sweet down. Next time I'm going to use 4 blocks of the white chocolate instead of 6.

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The chocolate didn't melt when I poured cream over it, had to microwave it for 30 seconds. It was way too sweet for my liking. Didn't use the blackberries, and so there was no other taste/ flavor except for sweetness.

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I was looking for a white chocolate mousse recipe when I stumbled on this one, and noticed it's almost identical to a dark chocolate mousse recipe that's been around for fifty years. For chocolate mousse, use bittersweet (not semi-sweet chocolate instead of white, 3 tbs sugar plus a teaspoon of vanilla extract, 4 egg yolks, and melt the chocolate before adding the custard. The procedure is identical, just different amounts of ingredient. I noticed one person said she thinks she didn't heat the custard enough before adding it to the chocolate and that puzzles me because the recipe specifically says to bring it to the simmer. If you don't, the yolks won't coagulate and the whole thing won't work. For the dark chocolate mousse, I heat the cream + yolks + sugar + vanilla mixture to around 150 degrees before adding it to the melted chocolate. You don't need to be precise about the temperature; just heat it until the mixture is starting to thicken.