LAWRENCE MURPHY: White chocolate mousse '“ Tasty with extras or on its own
WHITE CHOCOLATE MOUSSEServes 4
It’s good to have a recipe in your repertoire that can be served simply on its own, or to which you can add extra items so it turns into something special.
This white chocolate mousse is one of those that will impress everyone you serve it to. It’s great on its own in small glass dishes or served with seasonal fruits – I’m thinking strawberries or blueberries, or both – or something like dark chocolate doughnuts.
I have even added roasted cardamom seeds at the folding-in stage and served it with caramelised banana for something a bit different.
I am currently serving it with a cappuccino parfait and walnut biscotti. Make sure the cream is at room temperature before you whip it and the white chocolate is not too hot when you add it to the cream and egg mixture.
If you follow these rules, the chocolate will not seize and you will end up with a smooth mousse.
200g white chocolate
150ml double cream
1. Carefully melt the white chocolate in a bowl over a saucepan of hot water.
2. Whisk the eggs and sugar together for five minutes using an electric whisk until thick.
3. Whisk the double cream until soft peaks appear.
4. Fold the cream and egg mixture together.
5 Fold in the chocolate and pour into four moulds.
6. Put the moulds in the fridge and allow to set for at least four hours before serving.
Lawrence’s restaurant is Fat Olives, Emsworth. Visit fatolives.co.uk or call 01243 377 914.