Pastel White Chocolate Mousse Pots

This recipe came about by accident when I realised I only had white chocolate available to make chocolate mousse. It’s perfect to serve in little pots at gatherings.
 
Ingredients (Makes 8 small portions, or 4 normal sized):
228g white chocolate, chopped
5 tbsp. water
2 eggs, separated
1 tbsp. caster sugar
1/8 tsp. salt
1 cup, plus 2 tbsp. heavy/double cream
Pink and green food gels, for tinting
White or coloured chocolate curls to decorate
 
Method:
1. Combine the white chocolate and water in a medium bowl. Place the bowl over a small saucepan filled with about 1 inch of water, and simmer over low heat. Stir the mixture continuously until it is melted and smooth, and remove the bowl off the heat.
2. In a large bowl whisk together the egg yolks, salt, and one and a half teaspoon of the sugar until it is smooth. Now pour the white chocolate mixture into the eggs and whisk well to combine. Let the mixture cool slightly for about five minutes.
3. Using an electric whisk, beat the egg whites until foamy. Add the remaining sugar into the egg whites and now whisk for about two minutes until soft peaks have formed.
4. With a spatula gently fold a quarter of the egg whites into the chocolate mixture. Add the rest of the egg whites and fold in until the white streaks have disappeared.
5. In the same mixing bowl used for the egg whites, add the heavy cream and whisk until it begins to thicken for about a minute. Fold the cream into the mousse mixture, until no white streaks remain.
6. Separate two-thirds of the mixture equally into two smaller bowls, so that a third of the mixture still remains in the large bowl. Using a tooth-pick tint a very small amount of green gel food colouring, about two drops worth, into one of the bowls, and mix until a pale green colour is formed. Repeat with the pink food gel in another other bowl.
7. You will now have three mousse mixtures – white, green and pink. Spoon the mixtures into individual serving cup and cover with plastic wrap/cling film. Leave to set in the fridge for at least two hours or up to twenty-four hours.
 
Recipie by Nabeela

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