White Chocolate Mousse


  • 6 Sachets of Enrista White Hot Chocolate
  • 1½ Cups heavy cream, divided
  • Mini chocolate chips (optional)


In a small saucepan, heat ¾ cup of the cream on medium heat. The cream should get hot and slightly bubbly on the edges, but do not bring to a boil.  Turn off the heat and add the Cafe Enrista White Hot Chocolate. Stir until all is melted and the cream and Cafe Enrista White Hot Chocolate are completely combined. Set aside and allow to cool to room temperature.  With an electric mixer using the whisk attachment, beat the other ¾ cup cream on high until soft peaks form. Once the chocolate mixture is cool, fold it into the whipped cream using the paddle attachment.
Serve cold topped with mini chocolate chips if desired (its yummy that way!). Enjoy!