This light and fluffy white chocolate mousse is such a beautiful dessert and very easy to make, a fragrant infusion of Jasmine tea really works well with the white chocolate, but feel free to leave this out if you wish.
This Recipe makes 4-6 servings depending what you are serving it in.
White Chocolate Mousse
- WHITE CHOCOLATE MOUSSE
- 150g of white chocolate
- 2 tbsp of jasmine tea leaves
- 2 tbsp of water
- 300ml of double cream
- 3 gelatine leaves
- 2 tbsp of liquid glucose
Method
To make the white chocolate mousse, bring the jasmine tea and water to a boil, remove from the heat and leave to steep for 10 minutes
Whip the cream to soft peaks and place in the fridge. Soak the gelatine leaves in cold water for 5 minutes to soften
Strain out the jasmine tea and mix the tea and glucose in a pan and bring to the boil. Remove from the heat, allow to cool for 30 seconds, then add the softened gelatine and white chocolate, stirring to melt
Allow the chocolate to chill, then fold in the cream. Gently pour the white chocolate mixture and the semi-whipped cream into a rectangular baking pan. Flatten the top with a palette knife and allow to set in fridge for approximately 2 hours
Serve with some beautiful fresh Raspberries and some fresh grated white chocolate to put the perfect finishing touches to this dessert