White Chocolate Mousse
3 Ounces White Chocolate
1 10.14 Ounce Container Whippable Soy (or Oat) Cream (divided)
3/4 Teaspoon Agar Agar Powder
Melt your white chocolate with 2.5 ounces of the cream, stir vigorously to combine in a smooth liquid, and let cool for 10 minutes or so. In your stand mixer, whip the remaining cream for 3 - 4 minutes to form soft peaks, and slowly stream in melted chocolate mixture down the side. It will become some what liquid-y and appear to have gone awry, but try not to panic. Sprinkle the agar on top, whisk to fully combine, and place the whole bowl in your fridge for 30 minutes. Once thoroughly chilled, whip for 5 - 6 more minutes until fluffy but firm and serve. At this stage you could also pipe it into bowls and refrigerate for up to 6 more hours before serving.