White chocolate mousse

YOU
4 servings Prep: 5 mins, Cooking: 5 mins By Hope Malau
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Ingredients (6)

250 g white chocolate
80 ml milk
5 ml vanilla essence
3 eggs — separated
375 ml cream
granadilla pulp — to garnish
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Method:

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.



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