Saturday, 30 October 2010

White Chocolate Mousse

This dessert is divine! Creamy, smooth and irresistibly light. This rounds off any dinner perfectly without weighing your guests down, and they'll be asking for more! It's so simple to make and looks great.

Top tip: You can make this well in advance and store in the fridge - reducing dinner party stress!

Serves 6


White Chocolate - 150g
Vanilla Essence - 1 tbsp
Double Cream - 150mls
Egg White - 1

1. Boil a pan of water, break up the chocolate and melt in a bowl over the boiling water.

2. While the chocolate is melting, whisk the egg white until stiffened.

3. Add the double cream and vanilla essence to the whisked egg and beat well - you are trying to keep the mixture light and fluffy.

4. Fold the creamed mixture into the melted white chocolate. Pour into ramekins and store in the fridge for 4 hours until firm.

Serve with a fresh mint leaf garnish.

You can also try this as a trio of desserts, with my Passionfruit Sorbet and a Gold & Chocolate Truffle.

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