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No, that is not a typo – this white chocolate mousse really only uses just two ingredients!
You can make a delicious chocolate mousse, without reaching for the gelatine or whipping egg whites. A little edible gold dust and this 2-ingredient white chocolate mousse goes from drab to fab. It’s delicious served as-is in glasses as dessert but also doubles as a filling for cakes, tarts, pile it onto pavlova or even frost a cake with it!
2-Ingredient White Chocolate Mousse
2019-07-01 13:08:10
Serves 6
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 500ml fresh cream
- 200g The Kate Tin Baking White Chocolate, finely chopped
- Edible gold dust, to serve
- Heat the cream until just below boiling point then pour over the chopped chocolate (in a large bowl).
- Allow to stand for 5 minutes then stir until smooth.
- Place the bowl in the freezer and chill until cold (not frozen)*.
- Remove from the refrigerator and using an electric mixer, whip the chocolate mixture until soft peaks form (take care not to over whip it, or the mousse will split).
- Pour into serving bowls and serve immediately sprinkled with gold dust or refrigerate until ready to serve.
- Earl Grey – infuse the cream with 2 Earl Grey tea bags before pouring over the chocolate
- White Mint – add a few drops of mint extract
- Turkish Delight – add 1 tsp rose water to the cream
- Amarula – replace 60ml of the cream with Amarula
- *If you’re not in a hurry, leave the bowl, covered, at room temperature overnight until set.
The Kate Tin https://thekatetin.com/
Won’t the cream go bad if left over night on the counter?
Hi Fabs, you don’t have to leave it on the counter, just take it out the fridge for 15 minutes before you start so it can warm up a bit.