This recipe is flawed with mistakes… When doing the white chocolate mouse do not heat cream and pour into chocolate…. It will automatically separate… I would suggest and I did this and it turned out perfect. Take white chocolate pour cold cream in. Put in Microwave for 30 seconds. Take out and stir. Put back in for 30 more. Take out stir again all chocolate should be almost melted … Put in the gelatin and whip for 30 seconds by hand. Put in fridge for 30 minutes stirring every 10 min. Once cooled down and has a thick consistency then add whipping cream. It will not curdle…. Trust me on this white chocolate has a higher oil content and will separate…..
Recipe >> Triple Chocolate Mousse Cake @ omgchocolatedesserts.com