A friend has requested that I make this when she comes over for dinner next week!
Can I just use my regular choc mousse recipe and substitute white chocolate? As I recall when I've melted white chocolate previously, it doesntgo liquid-y as milk or dark chocolate does, it goes rather gloopy, I'm not sure how this would translate into mousse-making!
Does anyone have any tips or tried and tested recipes please?
I've got a recipe for white chocolate mousse which calls for the white chocolate to be melted over a bowl of simmering water. This is what I do when making normal chocomate mousse. Perhaps the quality of the chocolate makes a difference to its "meltability"?
posting for you ladies- I haven't decided whether to use this or just use my usial recipe with white choc.
here it is:
White Chocolate Cardamom Mousse Serves 6-8
8 plump green cardamom pods 100ml milk 3 bay leaves 250g white chocolate 300ml double cream 3 free range egg whites best-quality cocoa powder for dusting Break the cardamom pods open and extract the seeds. Crush them lightly, then add them to the milk and bay leaves in a small saucepan. Warm the seasoned milk over a moderate heat until it approaches the boil. Remove from the heat.
Meanwhile, break the chocolate into small pieces and melt in a bowl balanced over a pan of gently simmering water. It is best if the bottom of the bowl does not touch the water. Overheating the chocolate will cause it to go lumpy, so as soon as it starts to melt, turn off the heat but leave the bowl in place.
Whip the cream so that it forms soft mounds rather than peaks. In other words it should not be too stiff. Beat the egg whites to stiff peaks.
When the chocolate is completely melted, remove from the heat and pour the warm milk on to it through a sieve. Stir the chocolate and milk together till velvety.
Scoop the mixture on to the stiffly beaten egg whites and fold gently together with a large metal spoon (a thick wooden one will knock the air out). Now fold into the softly whipped cream. Scrape into a serving bowl or espresso cups and refrigerate for three or four hours till set. Dust with cocoa or serve with a jug of chocolate sauce.