White Chocolate Mousse with Jam Layers

Yield: 8 dessert cups


  • 12 oz white baking chocolate, coarsely chopped
  • 2 cups heavy cream, divided
  • 1 T. powdered sugar
  • 1 tsp. vanilla extract
  • 1 jar of your favorite Cellar Door Preserves - our favorite is Raspberry with Lavender


  1. In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
  2. Cook and stir until chocolate is melted and mixture is smooth.
  3. Cool to room temperature.
  4. In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
  5. Fold about 1/4 cup into chocolate mixture.
  6. Fold in remaining whipped cream mixture.
  7. Place a tablespoon of jam in the bottom of each dessert cup, fill with mousse, top with another tablespoon of jam.