Decadent white chocolate mousse


Ingredients 13
Servings 0
Time

Ingredients

  • 4
    egg yolks
  • 125
    ml
    castor sugar
  • 15
    ml
    honey
  • 5
    ml
    instant Nescafé coffee powder
  • 15
    ml
    water
  • 200
    g
    while chocolate, melted
  • 125
    g
    butter
  • 170
    ml
    thick cream
  • PRALINE
  • 125
    ml
    blanched almonds, toasted
  • 125
    ml
    castor sugar
  • 80
    ml
    water
  • 60
    g
    dark chocolate, melted
 

Method

 
Beat together egg yolks, sugar, honey and coffee, dissolved in water, in a small bowl until very thick. Beat in white chocolate until smooth. In another bowl, beat butter with electric beater until light and creamy. Add egg yolk mixture; beat until smooth. Transfer to a medium bowl. Beat cream until soft peaks form. Using a metal spoon, gently fold cream into chocolate mixture. Make praline by placing all ingredients in a saucepan over low heat. Allow to cook until syrup reaches hard ball stage (a little dropped into cold water forms a hard ball). Finely chop or process half of the mixture and fold into mousse. Spoon mixture into a dessert bowl. Refrigerate 2 to 3 hours.
 

Read more on: dairy
 

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