Perfect for filling a cake, serving with cookies or all on its own!
- Yield: 4-1/4 cups (14.24 ounces)
- In a small microwaveable bowl, combine the chocolate and butter. Melt in the microwave, 40 seconds at a time until the chocolate and butter are melted and smooth. Be careful when doing this as chocolate can burn quickly, particularly white chocolate.
- Add about ½ cup of the cream to the white chocolate mixture and stir to combine.
- In a larger cold mixing bowl, pour the remaining cream along with the white chocolate cream mixture. Using a whisk or handheld mixer, whip the mixture to smooth but firm peaks. Be careful not to over whip as the mousse break and have a grainy appearance. Cover the bowl with plastic wrap and set the mousse in the refrigerator to chill while you get ready to assemble the Charlotte.