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.

Ingredients:

  • 100g good quality white chocolate (I use Green & Black)

  • 150ml double cream

  • 2 egg whites

  • Small squeeze of lemon juice

  • 25g caster sugar

Method:

  •  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

Helpful Hints and Avoiding Stumbles

  • 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.  Raspberries on the side are a lovely sharp contrasting flavour, or try my lovely Strawberries in Lipstick with it for their drop-dead glamour.

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