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Bill Granger

White Chocolate Mousse


White Chocolate Mousse

This deliciously luscious mousse, is complimented perfectly with the tartness of passionfruit.

Serves 6

Ingredients

  • 250 g good quality white chocolate chopped
  • 80 ml milk
  • 1 teaspoon natural vanilla extract
  • 3 eggs separated
  • 375 ml cream
  • 6 tablespoons passionfruit pulp

Method

  1. Place the white chocolate, milk and vanilla in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
  2. Heat until the chocolate is just melted, stirring regularly.
  3. Allow to cool for 5 minutes.
  4. Add the egg yolks, beating well after each addition.
  5. Whip the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.
  6. Whisk the egg whites in a large, dry, clean stainless steel bowl until soft peaks form.
  7. Using a large metal spoon, fold through the chocolate mixture in two batches.
  8. Divide the mousse between six 250 ml (1 cup) serving dishes.
  9. Cover and chill for 3 to 4 hours, or until set.
  10. Remove from refrigerator and spoon passionfruit on top of the mousse just before serving.
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