The Chocolate Bag Recipe

Directions

1. 1

   Melt the White Chocolate

   In a heatproof bowl, melt the white chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

2. 2

   Prepare the Whipped Cream

   In a separate bowl, whip the 300 ml of heavy cream until soft peaks form. Add vanilla extract and continue whipping until stiff peaks form. Set aside.

3. 3

   Whip the Egg Whites

   In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue to whip until stiff peaks form.

4. 4

   Combine Mixtures

   Gently fold the melted white chocolate into the whipped cream until combined. Then fold in the whipped egg whites, careful not to deflate the mixture.

5. 5

   Chill the Mousse

   Spoon the mousse into serving bags or cups and refrigerate for at least 2 hours to set.

6. 6

   Serve with Berries

   Before serving, top the mousse with fresh berries and a dollop of additional whipped cream.