- 300 g good-quality white chocolate
- 2 cups cream
- 3 T good-quality cocoa
Melt 200 g white chocolate in a doubleboiler, then allow to cool slightly while whisking the cream until soft peaks form.
Fold the cream into the chocolate while the chocolate is still warm to prevent it from setting in the cream.
Spoon the mousse into a large serving dish or individual dishes and chill for 2 hours.
Using a vegetable peeler, create chocolate curls from the remaining white chocolate to use to decorate the mousse. Dust with cocoa before serving.
Cook’s note: You can also decorate the mousse with white chocolate roses, which can be found at speciality baking stores.