FoodCoop Recipes
White Chocolate Mousse
Tangy raspberries make a great contrast to this creamy white chocolate and vanilla mousse.
Cook
150 minutes
Serves
6
Ingredients
2 x 100g bars Co-op Fairtrade white chocolate
300ml Co-op double cream
2 Co-op British egg
½ tsp vanilla extract
2 tbsp icing sugar
175g frozen raspberries
1 tbsp finely chopped pistachios
Method
Break the white chocolate into a heatproof bowl
Measure out the double cream and add 6 tbsp to the chocolate
Melt over a pan of gently simmering water, making sure the water doesn’t touch the bowl
Add 2 egg yolks, reserving the whites, and use an electric whisk to beat for 1 minute
Remove from the heat, whisk in the vanilla extract and leave to cool
Clean the beaters and whisk the egg whites into stiff peaks, then whisk in the icing sugar, 1 tbsp at a time
Whisk the remaining cream into soft peaks and, using a large metal spoon, fold the cream into the cooled white chocolate, followed by the egg whites
Divide between serving glasses and chill for 2 hours until set
To serve, top the mousses with the frozen raspberries, just thawed, and the pistachios, if you like
