This was tasty, but...more like a flavored whipped topping in my opinion (which is fine, since Stacey did say it's "light and fluffy"). Perhaps I was hoping for a denser texture, but the flavor was on the money. I served it along side Key Lime Tart (instead of whipped cream or meringue) and drizzled the leftover raspberry sauce on the tart. My family raved, and lime/raspberry/white chocolate is a good taste combo (tart/sweet) if you've never tried it. I may make this again, dissolving some gelatin in the cream before heating it with the white chocolate to make a more traditional texture for the mousse. Very tasty, and especially more so at room temp, which, sadly, is when whipped cream starts to break down. One more tip: Before folding the whipped cream into the white choc/rasp. mixture, lighten the white choc. with a little of the whipped cream. Makes for easier folding along the way. Easy, tasty recipe though. Thanks, Stacey!
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This was tasty, but...more like a flavored whipped topping in my opinion (which is fine, since...