White Chocolate Mousse

White chocolate can be substituted for dark chocolate in many mousse recipes, but because mixtures made with it are more likely to be runny gelatin is often added to the mousse to help it set.

White chocolate mousse makes a great cake filling, as does whipped white chocolate ganache. One caveat: Some brands of white chocolate may turn grainy when you heat them. I’ve had continued success with Lindt brand white chocolate.