2 1/2 cups cold heavy cream (divided use, NOT ultra pasteurized)
2 tablespoons unsalted butter, cut into pieces
10 ounces white chocolate, chopped
1 teaspoon vanilla extract
3/4 teaspoon mint extract
white chocolate, shavings for topping
fresh mint leaves (to garnish)
1 Have ready a serving bowl with at least a 6-cup capacity.
2 In a medium saucepan over low heat, place 1/2 cup of the cream and the butter and heat until the mixture is hot and the butter melts. Do not let the mixture boil. Remove the pan from the heat.
3 Add the white chocolate and let it soften in the hot cream mixture for about 30 seconds. Stir the mixture until it is smooth and all of the white chocolate melts.
4 Transfer the mixture to a bowl and refrigerate until cool to the touch but still pourable, about 30 minutes.
5 In the large bowl of an electric mixer, mix the remaining 2 cups of cold cream, vanilla, mint extract and the cooled white-chocolate mixture on low speed to blend the ingredients.
6 Increase the speed to medium high and beat until firm peaks form, about 1 minute.
7 Transfer the mousse to a serving bowl, cover and refrigerate up to 1 day. When ready to serve, either leave in the serving bowl or spoon into individual serving bowls/goblets, garnish with the white-chocolate shavings and mint leaves and serve cold.