Easy white chocolate mousse
- If your white chocolate is in a block (instead of buttons or drops), then chop into small pieces with a sharp knife.
- Put some water in a small pan on the hob and heat until boiling. Turn heat down until it's simmering gently.
- Put the white chocolate pieces into a glass or metal bowl. Place bowl over the pan of simmering water, and leave the chocolate to melt, stirring occasionally. Make sure the simmering water does not touch the base of the metal bowl or it will get too hot.
- Heat the double cream in a different small pan until hot but not quite simmering.
- Stir the hot double cream into the melted white chocolate and mix thoroughly. Put aside to cool and thicken for a few minutes, stirring occasionally.
- Whip the whipping cream until it is just reaching stiff peaks.
- Using a metal spoon, gently fold one third of the whipped cream at a time into the chocolate mixture, until fully combined.
- Spoon into serving glasses, and refrigerate for at least an hour to allow the chocolate to re-set.
- Remove from fridge 15 minutes before serving to allow to come to room temperature.
- Garnish each mousse with grated dark chocolate and/or a sliced strawberry for a nice colour contrast.
- If serving in larger sundae glasses I just spoon it in - like mousse clouds - but for a more ‘restaurant’ look you can fill smaller glasses/cups and smooth the surface so it is flat.
- Watch the cream while whipping so it doesn’t go beyond stiff peaks as that will make the mousse too solid.
- To make a strawberry fan, remove the stalk then cut several parallel slices from the pointy end of the strawberry towards the hull, but not quite all the way through. Then fan out before placing on the mousse.