White Chocolate Mousse


White Chocolate Mousse
  • Chop the white chocolate into small pieces.
  • Bring half of the heavy cream to a boil.
  • Add the boiled cream to the white chocolate and stir until it completely melts.
  • Leave the mixture to cool 10 minutes in the fridge.
  • Whip the rest of the heavy cream for 2 minutes.
  • Add the chocolate mixture and mix until well combined.
  • Whip the mixture for 2 minutes until stiff.
  • Pipe or spoon the cream into glasses or small bowls.
  • Keep in the fridge until presentation.
  • Optional: make a raspberry coulis to decorate the mousse.
  • Bring the raspberries to a boil, then add sugar and lemon juice and let simmer for some minutes.
  • Pass through a fine sieve to remove the seeds.
  • Allow to cool in the fridge.
  • Decorate the chocolate mousse with raspberry coulis right before presenting

White Chocolate Mousse