17
Light and Fluffy White Chocolate Mousse
This is the most divine dessert, especially for white-chocolate lovers. Serve on its own or with seasonal berries.
serves 2
50g (2oz) white chocolate, chopped
75ml (21/2fl oz) double cream
1/2 leaf of gelatine
1 large egg white
25g (1oz) caster sugar
1. Melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie). Set
aside, leaving the chocolate to cool slightly. Whip the cream in a separate bowl until it is almost stiff and place
in the fridge.
2. Place the gelatine in a small bowl of cold water for 3–4 minutes until it has softened. Drain off the water and
then add 2 tablespoons of boiling water and stir to dissolve the gelatine.
3. Place the egg white in a medium-sized bowl with half the sugar, whisk until it’s firm and then add the remaining
sugar and continue whisking until the mixture is stiff.
4. Pour the dissolved gelatine into the melted chocolate and stir to mix, then fold in the whisked egg white
mixture and, lastly, fold in the cool whipped cream. Pour into glasses or bowls, cover and place in the fridge
for a couple of hours until just set.
