"I was looking for a white chocolate mousse recipe when I stumbled on this one, and noticed it's almost identical to a dark chocolate mousse recipe that's been around for fifty years. For chocolate mousse, use bittersweet (not semi-sweet) chocolate instead of white, 3 tbs sugar plus a teaspoon of vanilla extract, 4 egg yolks, and melt the chocolate before adding the custard. The procedure is identical, just different amounts of ingredient. I noticed one person said she thinks she didn't heat the custard enough before adding it to the chocolate and that puzzles me because the recipe specifically says to bring it to the simmer. If you don't, the yolks won't coagulate and the whole thing won't work. For the dark chocolate mousse, I heat the cream + yolks + sugar + vanilla mixture to around 150 degrees before adding it to the melted chocolate. You don't need to be precise about the temperature; just heat it until the mixture is starting to thicken."

"I was looking for a white chocolate mousse recipe when I stumbled on this one, and noticed it's almost identical to the dark chocolate mousse I've been making for years LONG before Claire claimed this one. For chocolate mousse, use bittersweet (not semi-sweet) chocolate chips instead of white, use 3 tbs sugar plus a teaspoon of vanilla extract, and melt the chocolate before adding the custard. That's it, the recipe is identical otherwise. I noticed one person said she thinks she didn't heat the custard enough before adding it to the chocolate and that puzzles me because the recipe specifically says to bring it to the simmer. If you don't, the yolks won't coagulate and the whole thing won't work. For the dark chocolate mousse, I heat the cream + yolks + sugar + vanilla mixture to around 150 degrees before adding it to the melted chocolate. You don't need to be precise about the temperature; just heat it until the mixture is starting to thicken."

"I was looking for a white chocolate mousse recipe when I stumbled on this one, and noticed it's almost identical to the dark chocolate mousse recipe that's been around for fifty years. For chocolate mousse, use bittersweet (not semi-sweet chocolate chips instead of white, use 3 tbs sugar plus a teaspoon of vanilla extract, and melt the chocolate before adding the custard. That's it, the recipe is identical otherwise. I noticed one person said she thinks she didn't heat the custard enough before adding it to the chocolate and that puzzles me because the recipe specifically says to bring it to the simmer. If you don't, the yolks won't coagulate and the whole thing won't work. For the dark chocolate mousse, I heat the cream + yolks + sugar + vanilla mixture to around 150 degrees before adding it to the melted chocolate. You don't need to be precise about the temperature; just heat it until the mixture is starting to thicken."

"I was looking for a white chocolate mousse recipe when I stumbled on this one, and noticed it's almost identical to the dark chocolate mousse I've been making for years LONG before Claire claimed this one. For chocolate mousse, use bittersweet (not semi-sweet) chocolate chips instead of white, use 3 tbs sugar plus a teaspoon of vanilla extract, and melt the chocolate before adding the custard. That's it, the recipe is identical otherwise. I noticed one person said she thinks she didn't heat the custard enough before adding it to the chocolate and that puzzles me because the recipe specifically says to bring it to the simmer. If you don't, the yolks won't coagulate and the whole thing won't work. For the dark chocolate mousse, I heat the cream + yolks + sugar + vanilla mixture to around 150 degrees before adding it to the melted chocolate. You don't need to be precise about the temperature; just heat it until the mixture is starting to thicken."

"I was looking for a white chocolate mousse recipe when I stumbled on this one, and noticed it's almost identical to the dark chocolate mousse I've been making for years LONG before Claire claimed this one. For chocolate mousse, use bittersweet (not semi-sweet) chocolate chips instead of white, use 3 tbs sugar plus a teaspoon of vanilla extract, and melt the chocolate before adding the custard. That's it, the recipe is identical otherwise. I noticed one person said she thinks she didn't heat the custard enough before adding it to the chocolate and that puzzles me because the recipe specifically says to bring it to the simmer. If you don't, the yolks won't coagulate and the whole thing won't work. For the dark chocolate mousse, I heat the cream + yolks + sugar + vanilla mixture to around 150 degrees before adding it to the melted chocolate. You don't need to be precise about the temperature; just heat it until the mixture is starting to thicken."