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White chocolate mousse

Ingredients 6
Servings 4
Time 5 minutes


  • 250
    white chocolate
  • 80
  • 5
    vanilla essence
  • 3
    eggs, separated
  • 375
  • pulp of 3 granadillas


5 minutes

Creamy, smooth and a soothing end to a meal. This French dessert is topped with granadilla but you can use any fruit of your choice.

1. Put the white chocolate, milk and vanilla essence in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Heat until the chocolate has just melted, stirring often. Allow to cool for 5 minutes.

2. Add the egg yolks to the melted chocolate one by one, beating well after each addition.

3. Whisk the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.

4. Whisk the egg whites in a large, clean, dry bowl until soft peaks form. Using a large metal spoon, fold through the chocolate mixture in 2 batches.

5. Divide the mousse among four ramekins, glasses or jars. Cover and chill for 3 hours or until set. Remove from the fridge and spoon the granadilla pulp on top just before serving.


Read more on: chocolate  |  white

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