White Chocolate Mousse

Posted in - Puddings on November 15th 2015 0 Comments

Soooooooooo decadent and so delicious (I promise I do actually eat healthily – it is just that the interesting things at the moment are sweet!).  Like most things in my life, it is really good with a cup of tea.

300g white chocolate
250ml double cream
3 egg whites

Serves 6

  1.  Put the chocolate in a heat proof bowl set over a pan of shallow boiling water which does not touch the bowl.
  2. Allow the chocolate to melt – you can remove it from the hotplate when it is half done and leave it over the pan of hot water to finish melting.
  3. Whisk the double cream until soft peaks are formed.
  4. Whisk the egg whites until they form medium peaks.
  5. Gently stir the cream into the melted chocolate.
  6. Stir in a large spoonful of the egg whites before folding in the remainder in a figure of 8 movement so that it is lightly combined.  Stirring it would not make it light, as a mousse should be. When you think just one more figure of 8 and then it will be done, stop!  That is when you have done enough; too little folding is better than too much.
  7. Pour the mixture into a bowl and set it in the fridge for a couple of hours until needed.
    Serve with passion fruit, gooseberry compote or something with a zing to cut through the sweetness.

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