White Chocolate Mousse

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A rich and decadent white chocolate dessert topped with vanilla, fresh raspberries and mint leaves. It's light, fluffy, perfectly sweet and a great make-ahead dessert. Shave some extra white chocolate over if desired. Be sure to use good-quality chocolate for the best result.

 

250 g Lindt white chocolate, break into small pieces 300 ml Whipping cream 1 Vanilla bean, split lengthwise and seeds scraped 200 g Fresh raspberries (optional) 1 tbsp Mint leaves, finely shredded (optional)

1. Put the white chocolate in a heatproof bowl. Warm 100 ml of cream in a small saucepan over a medium heat until it steams and just begins to bubble, then pour it over the white chocolate and leave for 2 minute. Stir until the chocolate have melted and smooth. Set aside to cool.
2. Pour the remaining whipping cream into a medium bowl. Using a hand-held mixer, beat until soft peaks form. Add in vanilla seeds and continue whipping the cream until stiff peaks form.
3. Slowly fold in half the whipped cream into the white chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
4. Divide the mixture between 4 small cocktail glasses or 2 large ice cream bowls. If you have some left, fill them into tartlets. Refrigerate for at least one hour, up to overnight, before serving. Top with the fresh raspberries and shredded mint leaves.

© 2024 | http://angiesrecipes.blogspot.com