White Chocolate Mousse
I have, of course, been preparing all my recipes, partly to check I getting them right and that they work, and partly so that I can photograph them. Of all the many puds., this is the one which lures me to the fridge for a sneaky spoonful more than any other. The mousse is as light as a feather, frothy almost - but still calorific, of course. It is necessary to start preparation early because the chocolate and cream mixture needs a very thorough chilling in the fridge. This quantity makes about 4 medium sized pots. Raspberries on the side are a lovely sharp contrasting flavour, or try my lovely Strawberries in Lipstick with it for their drop-dead glamour.
100g good quality white chocolate (I use Green & Black)
150ml double cream
2 egg whites
Small squeeze of lemon juice
25g caster sugar
Melt the chocolate with the cream in a saucepan over gentle heat, stirring until smooth
Cool the mixture in the fridge for 2-3 hours Whisk the egg whites with the small squeeze of lemon juice to soft peaks
In a separate bowl, whisk the white chocolate and cream mixture until it also forms soft peaks
Fold the whisked egg whites into the chocolate cream
Spoon into pretty dishes
Although this has to be done in two stages, it is extremely quick and straightforward.
Best not to try putting fruit on top of this one because it will sink and get lost in the mousse's frothy depths.
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