I tried making a white chocolate mousse filling for a cake and failed miserably. I attempted the recipe 4 times just in case I missed something and the end result was the same. The recipe called for white chocolate to be melted and cooled to room temp, which I did and that part was ok. The next step was to whip up some whipping cream and to fold half of the cooled chocolate into it and then the rest. The problem was in this step, when I combined the two ingredients it curdled and looked like cottage cheese. I tried this recipe 3 times with white chocolate melts and once with Baker's white chocolate and the same thing happened everytime. I could really use your help with this one. Please let me know if you have any sugguestion as to what I did wrong OR how to improve OR maybe you have a better recipe for me.

Thank you so much!

For white chocolate mousse I use, i small box of jello white chocolate pudding and 1 pint heavy whipping cream. Beat until stiff.

This is delicious, try it.

Hope this helps

My first thought is that the chocolate didn't cool enough. I would try two things differently. Instead of putting half the chocolate back in to the cream, I would add just a few tablespoonfuls at a time and mix until you have about half the chocolte in (hope that makes sense...in other words, add the chocolate in smaller amounts slower). Second, make sure your chocolate is cooler before you add it to the cream.

I heat up the whipping cream and pour it over the white chocolate (unmelted). The whipping cream melts the chocolate. Then I let it cool and whip it up until stiff.

Thanks for all your suggestions. You guys are great!

When I am melting the white chocolage chips, I melt them with some of the whipping cream so that they melt nice and smooth, then let them cool a bit before I fold them into my whipped up whipping cream.