White Chocolate Mousse

For the mousse:
1 cup milk, 2% or higher
1/3 cup sugar
2 tablespoons cornstarch
1 egg yolk

1 teaspoon vanilla
1 tablespoon butter
3 ounces best quality white chocolate, chopped

1/2 teaspoon gelatin
1 tablespoon cold water

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Directions:

Combine in sauce pan: milk, sugar, cornstarch, egg yolk. Over medium heat whisk for about 10 minutes until thickens.

Note: thickens quite quickly at end of ten minutes.

Turn off or remove from heat. Add vanilla, butter, and white chocolate. Stir until dissolved, about 5 minutes or so. Strain into a bowl. Cover with plastic and refrigerate for 4 hours or overnight.

Note: This recipe has a lot of stirring involved. I don't understand the straining bit very well?

Combine gelatin with water in small bowl, let sit for 10 minutes to bloom. Melt in microwave for 10 seconds, then let cool to room temperature.

Combine cream, sugar, and vanilla and beat until thickens. Gradually pour in the gelatin while whisking. Beat until medium peaks form.

Note: Cream, sugar, & vanilla is less than 2 cups so can easily use in the hand-blender cup.

Fold the whipped cream into chocolate base in at least 3 additions. Cover and refrigerate for 1 hour.

Original Source: Strawberry White Chocolate Mousse Crepes | Baking and Cooking Blog - Evil Shenanigans