White chcoclate mousse -1

1. Heat 1 inch of water in the bottom half of a double boiler over low heat.
2. When the water is hot (do not allow to simmer), place white chocolate and 4 tablespoons of water in the top half of the double boiler.
3. Using a rubber spatula, constantly stir the white chocolate and water until melted, about 4 to 5 minutes.
4. Remove from heat and keep at room temperature until needed.
5. place the heavy cream in a well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
6. Mixi on high until stiff, about 1 minute.
7. Remove the bowl from the mixer.
8. Using a hand-held whisk, vigorously whisk 1/3 of the whipped cream into the melted white chocolate.
9. Scrape down the bowl with a rubber spatula, and continue to whisk until smooth and thoroughly combined.
10. Add the combined whipped cream and white chocolate to the remaining whipped cream and use a rubber spatula to fold together until smooth.
11. transfer to a container and refrigerate for 2 to 3 hours before serving.
12. this is from marcel desaulniers" death by chocolate cookbook.