White Chocolate Mousse

White Chocolate Mousse and Passion Fruit

Another recipe courtesy of Thorntons.

Ingredients

• 100ml single cream
• 1 vanilla pod split length ways and seeds scraped
• 250g White Belgian Chocolate
• 284ml double cream
• 3 medium egg whites
• 1 tbsp lemon juice

Method

1. Put the single cream, vanilla pod and seeds in a pan over a medium heat.
2. Bring to just below boiling, then set aside for 15 minutes to infuse.
3. Discard the vanilla pod.
4. Meanwhile, gently melt the white chocolate in a large heatproof bowl over a pan of simmering water. Once melted, remove from the heat and briefly stir until smooth.
5. Pour the double cream into a bowl and whip to soft peaks.
6. In another large bowl, whisk the egg whites to soft peaks.
7. Mix the infused cream into the Thorntons Belgian White chocolate.
8. Fold in the whipped cream, egg whites and lemon juice.
9. Divide between 6 x 250ml glasses and chill for 6 hours or until set.
10. Just before serving grate chocolate over the top and add some fruit of your choice – mint, passion fruit, or strawberry.

Tips

I found out the hard way whilst making a chocolate mouse that whipping egg whites is something of a science. Use an extremely clean bowl and whisk, never use a plastic bowl and keep it cool. Otherwise, it just won’t work at all. If possible, find an electric whisk as well.