Easy White Chocolate Mousse with Fresh Fruit Salsa
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Ingredients
| 1 pkg. | unflavored gelatin | | 1/2 cup | cold water | | 6 squares | white baking chocolate | | 1/2 cup | milk | | 1 tbsp. | rum or | | vanilla extract | | 1 container (8 oz.) | frozen light whipped topping, thawed |
Fresh Fruit Salsa
| 4 cups | fresh summer fruit (blueberries, cantaloupe, kiwi fruit, nectarines or | | strawberries), finely diced | | 1 cup | cilantro leaves, loosely packed, finely chopped | | 2 tbsp. | honey | | 1 tbsp. | fresh lime juice | | 1 | sm. fresh jalapeno pepper, seeded, finely chopped |
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Instructions
Have ready a serving bowl or 8 individual dessert dishes and a large bowl of ice cubes (this will speed up the process).
Sprinkle gelatin over water in a microwave-safe bowl or a small saucepan. Let stand 5 minutes. Microwave on HIGH 40-50 seconds, or stir over lowheat until completely dissolved. Put white chocolate and milk into an 8-cup microwave-safe measure of largebowl, or into a 3-quart saucepan. Microwave 1 minute on HIGH or place saucepan over medium heat until milk is steaming hot. Stir until chocolate dissolves.Stir in gelatin and rum. Set measure bowl or saucepan into ice. Stir constantly, until mixture just begins to thicken. Whisk in about 1/2 cup of the topping. Remove mixture from ice. Fold (gently stir) in remaining topping until completely blended. Pour into serving bowl or dishes, cover and refrigerate at least 1 hour, or up to 3 days. Serve with Fresh Fruit Salsa.
Fresh Fruit Salsa:
In a medium bowl gently mix all ingredients. Serve immediately or refrigerate up to 4 hours before serving.
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