White Chocolate Mousse2015-02-20
- Servings : 8
- Prep Time : 1:30 h
- Ready In : 1:30 h
- 250g white chocolate
- 85 ml milk
- 350ml whipping cream
- 1tsp vanilla essence
- 3 egg whites, at room temperature
- ⅛ tsp salt
- squeeze of fresh lemon juice
- chocolate covered coffee beans, for decoration (optional)
In a heatproof bowl set over a pan of barely simmering water, or in a double boiler, melt the chocolate.
Scald the milk in a small saucepan. Remove the bowl of chocolate from the heat and whisk in the warm milk until smooth. Let cool.
In a mixing bowl, whip the cream with the vanilla until soft peaks form. Refrigerate until needed.
Using an electric mixer and a clean bowl, beat the egg whites with the salt and lemon juice until stiff peaks form (do not overheat or the mousse will be grainy). Fold into the chocolate mixture.
Gently fold the chocolate and egg white mixture into the vanilla flavoured whipped cream.
Transfer to a pretty serving bowl or individual stemmed glasses. Cover and refrigerate at least 1 hour. Sprinkle with chocolate covered coffee beans before serving, if wished.