The Chocolate Bag Recipe
White Chocolate Mousse / Fresh Berries / Whipped Cream
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Ingredients
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Ingredients
Method
Directions
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.
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.
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.
Chill the Mousse
Spoon the mousse into serving bags or cups and refrigerate for at least 2 hours to set.
Serve with Berries
Before serving, top the mousse with fresh berries and a dollop of additional whipped cream.
