Please welcome newest Chocablogger and recipe fiend Ben Dillon as he shares a rather delicious summery recipe…
To make four serves of this White Chocolate and Raspberry Mousse you will need:
- 150g white chocolate, broken into squares
- 4 egg whites
- 70g (1/3 cup) caster sugar
- 160ml (2/3 cup) thickened cream
- 120g raspberries (fresh or frozen)
Place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir for 3-4 minutes or until the chocolate melts. Remove from heat.
Use an electric beater to beat the egg whites in a medium, clean, dry bowl until firm peaks form. Add half the sugar and beat until the sugar dissolves then add the remaining sugar and beat until glossy. Add the cream and beat until the mixture thickens. Then finally add the melted white chocolate and use a metal spoon to fold until just combined.
Reserve 16 raspberries. Divide half the remaining raspberries among 4 serving glasses. Top with half the white chocolate mousse. Repeat with the remaining raspberries and white chocolate mousse. Top with the reserved raspberries. Place in the freezer for 15 minutes to set, then remove from freezer and serve immediately.
I thought I’d give this a go with Green & Black’s White Chocolate, but any chocolate would work. You could also substitute the raspberries – try other fruit that are in season (blueberries, mangoes, blackberries) or give up on trying to find a healthy balance and substitute the fruit with milk or dark chocolate chips…