White chocolate mousse

White chocolate mousse

A decadent treat

Serves 6


300g white chocolate

2 egg whites

2 tbsp caster sugar

180g double cream


  1. Melt the chocolate in a metal bowl over hot water.
  2. Whisk the egg whites to stiff peaks, add the sugar and whisk again until smooth.
  3. Semi-whip the double cream and fold in the chocolate.
  4. Lightly fold in the egg whites.
  5. Spoon into individual ramekins and place in the fridge to set.

Feeling flush?

Why not add a raspberry coulis. Blend 300g of raspberries (fresh or frozen) with 100g of caster sugar and a splash of lemon juice. Pass through a sieve to get rid of any pith and pour over the mousse.


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