White Chocolate Mousse

White Chocolate Mousse

1 pkg. (12 ounces) white chocolate chips
2 cups heavy whipping cream, divided
1 tablespoon powdered sugar
1 teaspoon vanilla

In a saucepan over medium-low heat, combine chocolate and 2/3 cup cream. Cook and stir until chocolate is melted and mixture is smooth. Let cool to room temperature.

In small mixing bowl, beat remaining cream with powdered sugar and vanilla until soft peaks form. Fold into white chocolate mixture. Spoon into dessert dishes.

Cover and refrigerate for at least two hours.

This is great served with a few fresh berries on top. I love to serve this in pretty wine or martini glasses or small chocolate cups that you can buy at specialty food stores. You can make this same recipe with semi-sweet chocolate chips.

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