Excellent! This mousse is incredibly smooth and velvety. I didn't have a food processor so I used an immersion blender and it turned out beautifully. It was perfect for my white chocolate raspberry entremet.
Super simple and comes together in 15 minutes. With some trial and error, here are my suggestions: Chill the white chocolate and heavy cream in the ice bath until it is very thick, almost gummy. Whip the heavy cream to just before heavy peaks. Mix in 1/4 of the whipped cream into the thick white chocolate mixture to loosen it, then gently fold in the remaining whipped cream. I chilled the mousse in the fridge for an additional 10-15 min to help it set. It piped beautifully.