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
Recipe >> Triple Chocolate Mousse Cake @ omgchocolatedesserts.com
