Hurricane mousse

While Hurricane Irene was hammering New England, I was making mousse at Ali's house. We actually made two kinds of mousse, but I only took a picture of the white chocolate one. It was really good, I liked the texture. It was just chocolate and cream; I don't know if that even counts as mousse, but it was delicious. The recipe was on the back of a chocolate wrapper that I'd gotten in France, intending to give the chocolate away, as a gift. Unfortunately, the chocolate got sampled at some point along the way, making it more difficult to give the chocolate away as a gift. The only action remaining was to make the mousse, obviously, and then eat it.

White chocolate mousse
1 bar white chocolate (one that tastes good to you - this one was Nestlé)
200mL whipping cream. I think we determined that is just about 1 cup, but use the google for exact conversions.

Melt the chocolate in a double boiler. Whip the cream to stiff peaks. Transfer about 1/3 of the whipped cream to the chocolate, and stir it around, just to lighten up the chocolate. Add another third of the whipped cream, and fold to combine. Finally, add the last third and fold it in. Put the mousse into pretty glasses, and refrigerate for >2hrs. The wrapper said overnight, but we found it was firm enough for good eating after two hours.

Enjoy!