White Chocolate Mousse:
3 Cups soy milk
12 oz. cocoa butter, chopped into pieces
3/4 plus 2 Tbl. sugar (oops, I forgot the 2 Tbl. That's what we get for gabbing in the kitchen!)
1 tsp. vanilla.
melt all that in a double boiler. About 10 min.
Let it cool until the temp. is below 100F
Blend in the blender for 2 min.
Let it cool for 15 min at room temp then put in the fridge over night to use the next day. (another oops!)
To make it peanut buttery add:
1/2 cup smooth or chunky peanut butter
3 Tbl maple syrup
1/8 tsp. salt to the blender