White Chocolate Mousse/ganache

Refrigerate the mixing bowl and beaters for 15 minutes, or put in freezer till very cold. Using a double boiler or microwave on high power (stirring every 10 seconds if using microwave, melt the chocolate with 116g/4oz/4 fluid oz cream. Remove from the heat before the chocolate is fully melted and stir until melted. Set aside until no longer warm. In the chilled bowl beat the cream until traces of beater marks just begin to show distinctly. Add the white mixture and beat just until stiff peaks form when the beater is raised. Variation: For a tart white chocolate ganache, ruit, replace the double cream with creme fraiche.