Greetings all. I hope you've been well.
I'm looking for a good white chocolate mousse recipe for parfaits. I've come across various ways to make white chocolate mousse: 1) an italian meringe base to which whipped cream is added (I used this when I froze the mousse); 2) a sugar/egg yolk base with whipped cream; 3) whipped cream and gelatin.
Any suggestions on the proper method?