White Chocolate and Raspberry Mousse

White Chocolate & Raspberry Mousse

This is the perfect dinner party dessert. It’s light, fruity, creamy and utterly delicious. Served in glasses they look stunning.

White Chocolate Mousse

·         300g Good Quality White Chocolate – finely chopped

·         15ml Vanilla Paste

·         200ml Fresh Cream

·         3 x Large Egg Whites

·         5ml Lemon Juice

·         Pinch of Salt

Raspberry Mousse

·         1 x Punnet of Raspberries – 500g fresh raspberries, washed

·         250ml Fresh Cream – chilled well

·         15ml Vanilla Paste – if using vanilla essence 5ml will suffice 

·         60g Icing Sugar

·         15ml Lemon Juice

·         2 x Large Egg Whites

·         Pinch of Salt

TIP: To make perfect chocolate chards, take a vegetable peeler and run it down the sides of a slab of chocolate.

Method:

Start with the chocolate mousse; bring the cream to simmering point in a small pot over medium heat. Place the finely chopped chocolate and vanilla paste in a mixing bowl. Pour over the hot cream and leave it to stand for a minute or two before stirring till the chocolate has melted and becomes glossy. Set aside to cool slightly while you whip up the egg whites. Place the egg whites, lemon juice and salt in a large mixing bowl and whisk to stiff peak stage. Fold through one third of the whites, to loosen the ganache. Then with a rubber spatula gently fold through the rest of the whipped whites. Place all the glasses in a large mixing bowl so they will lean at an angle. Pipe the chocolate mousse into the glasses before leaving them to set at an angle for about 2 hours. Meanwhile make the raspberry mousse, place the raspberries, icing and lemon juice in a blender and puree. Pour through a sieve or chinois to remove any traces of seeds. Place in the refrigerator to cool as much as possible. Gently whip the chilled cream and vanilla to soft peak stage and gently fold it through the puree. Whisk the egg whites and pinch of salt to stiff peak stage and fold through one third just to loosen the mixture, and then gently fold in the rest of the whites with a rubber spatula. Spoon into a piping bag and refrigerate till the white chocolate mousse is firmly set at an angle. Once the white chocolate has set at the perfect angle you can remove the glasses from the mixing bowl and stand them up straight. Now pipe in a nice even amount of the raspberry mousse, almost to the rim of the glass then cover the glasses with cling wrap and leave to set in the refrigerator for 2 – 4 hours before serving. To serve decorate the top with chards of white chocolate, some fresh raspberries and a sprig of mint.