Name: Decadent white chocolate mousse
Yield: 0 serving
Cuisine: Boil
Ingredients: 4.00 eggs just the yolks; 125.00 ml castor sugar; 15.00 ml honey; 5.00 ml nescafé instant coffee granules; 15.00 ml water; 200.00 g white chocolate melted; 125.00 g butter; 170.00 ml cream thick; 125.00 ml almonds blanched, toasted; 125.00 ml castor sugar; 80.00 ml water; 60.00 g dark chocolate melted

Recipe Disclaimer

Tap for method

Ingredients (12)

4.00	eggs — just the yolks
125.00 ml	castor sugar
15.00 ml	honey
5.00 ml	nescafé instant coffee granules
15.00 ml	water
200.00 g	white chocolate — melted
125.00 g	butter
170.00 ml	cream — thick

PRALINE

125.00 ml	almonds — blanched, toasted
125.00 ml	castor sugar
80.00 ml	water
60.00 g	dark chocolate — melted

Tap for ingredients

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.