White Chocolate Mousse

Directions

1. 1
   Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
2. 2
   Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
3. 3
   Prepare an ice bath; set aside.
4. 4
   Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat.
5. 5
   Add gelatin, and stir for 30 seconds to dissolve completely.
6. 6
   Pour into food processor with the motor running, and process until chocolate mixture is smooth.
7. 7
   Transfer to a medium bowl and place over ice bath.
8. 8
   Stirring until thick enough to hold ribbons.
9. 9
   Whip remaining 1 3/4 cups heavy cream to soft peaks.
10. 10
    Fold into chocolate mixture.
11. 11
    If not using immediately, refrigerate in an airtight container.