White chocolate mousse

White chocolate mousse

By
From
Under the Walnut Tree
Serves
8
Photographer
Fanny Bergenström

This white chocolate mousse is delicious served with fresh berries on top. Sometimes we make a layered mousse with both dark and white chocolate. We start by filling individual glasses half-way with one of the mousses, letting them set for 1 hour in the fridge, and then we pour the second mousse on top and chill for another hour before serving.

Ingredients

Quantity Ingredient
1 gelatine leaf
300ml pure cream
100g good-quality white chocolate

Method

  1. Soak the gelatine by rolling the gelatine leaf into a thin roll and placing it in a large glass of cold water. Take it out after 5 minutes. Whip the cream, but not too much – it should still be a bit runny.
  2. Chop the chocolate into little pieces and melt them in a bowl placed over (not touching) a small saucepan of boiling water. The chocolate will melt within minutes.
  3. Remove the gelatine from the water and add it to the warm chocolate. Take the pan off the heat and stir until the gelatine dissolves. Use a spatula to fold some of the whipped cream, a few tablespoons at a time (100-150 ml in total), into the chocolate, and stir vigorously until smooth. Next, do exactly the opposite: fold the chocolate mixture into the bowl of whipped cream. Gently stir just until smooth.
  4. Pour into glasses or small individual dishes and chill until you are ready to serve.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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