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To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


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White Chocolate Mousse



1 pk Baker's Premium White Chocolate (6 squares)
1 1/2 c Whipping cream, divided


Microwave white chocolate and 1/4 cup of the cream in a large microwaveable bowl on High for 2 minutes or until white chocolate is almost melted, stirring half way through the heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until at room temperature, stirring occasionally.
Beat remaining 1 1/4 cups of cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT! Fold 1/2 of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream until just blended. Spoon into 6 one-half cup dessert dishes.
Refrigerate 2 hours or until ready to serve. Garnish as desired.













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