White Chocolate Mousse
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
- Put the chocolate in a heat proof bowl set over a pan of shallow boiling water which does not touch the bowl.
- 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.
- Whisk the double cream until soft peaks are formed.
- Whisk the egg whites until they form medium peaks.
- Gently stir the cream into the melted chocolate.
- 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.
- 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.