White Chocolate Mousse

1

Gently melt the white chocolate with 1/2 cup of heavy cream in a heatproof bowl over a simmering pot of water (double boiler method), stirring until smooth.

2

Beat the remaining 1 cup heavy cream in a chilled bowl until stiff peaks form.

3

Gently fold the melted white chocolate into the whipped cream with vanilla extract. Add powdered sugar and carefully mix to combine.

4

Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving. Serve with fresh fruit if desired.

Full recipe & nutritional value on foodfaithfitness.com