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White chocolate and kirsch mousse

White chocolate for something a little different, paired with Kirsch and Amaretto - unforgettable!


  • 80g white chocolate per person

  • 80ml double cream – ice cold

  • 30ml of Kirsch (20ml for chocolate & 10ml for berries)

  • 80g mascarpone

  • 10ml of Amaretto

  • 60g strawberries, sliced

  • 40g raspberries, sliced

  • 10g caster sugar

  • 1 vanilla pod

  • 5g cocoa powder

  • 5g icing sugar


  • 1.

    Melt the white chocolate over a bain marie and add half the kirsch. Whisk in the cold cream.

  • 2.

    Mix the mascarpone with the Amaretto very gently until soft.  Place to one side.

  • 3.

    Split the vanilla pod in half and add to the strawberries and raspberries in a hot pan and flambé with the rest of the kirsch.  Caramelise with the sugar.

  • 4.

    Pour into a bowl and allow to cool.  Reserve to one side.

  • 5.

    Layer the mixtures into a glass starting with the mascarpone, followed by the strawberries and raspberries on the top and then the white chocolate mixture.

  • 6.

    Leave to set in the fridge for at least 1 hour.

  • 7.

    Sprinkle cocoa powder and icing sugar on top and serve with sliced strawberry.

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