White chocolate mousse

By admin
12 September 2014

Creamy, smooth and a soothing end to a meal. This French dessert is topped with granadilla but you can use any fruit of your choice.

Serves 4 Preparation: 5 min Cooking: 5 min Chilling: 3 hours

  • 250 g white chocolate
  • 80 ml (? c) milk
  • 5 ml (1 t) vanilla essence
  • 3 eggs, separated
  • 375 ml (1½ c) cream
  • pulp of 3 granadillas

1 Put the white chocolate, milk and vanilla essence in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Heat until the chocolate has just melted, stirring often. Allow to cool for 5 minutes.

2 Add the egg yolks to the melted chocolate one by one, beating well after each addition.

3 Whisk the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.

4 Whisk the egg whites in a large, clean, dry bowl until soft peaks form. Using a large metal spoon, fold through the chocolate mixture in 2 batches.

5 Divide the mousse among four ramekins, glasses or jars. Cover and chill for 3 hours or until set. Remove from the fridge and spoon the granadilla pulp on top just before serving.

-- Hope Malau

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