White chocolate and raspberry is a beautifully indulgent combination. This light and creamy mousse is the perfect summer dessert, served with fresh raspberries.
- Prep Time : 25 minutes
- Yield : 4
- Double cream - 150ml
- White chocolate - 100g
- Eggs - 2
- Sugar and Crumbs White Chocolate and Raspberry Icing Sugar - 2 tbsp
- Raspberries, to serve
1 - Break up the chocolate and place in a bowl with 30ml of the cream. Microwave in thirty second bursts, stirring each time, until melted and smoothly combined.
2 - Separate the eggs, and whisk the yolks until pale yellow and foamy. Beat in the melted chocolate mixture a little bit at a time.
3 - Whisk the remaining 120ml cream until soft peaks form, and then add to the chocolate mixture.
4 - Beat the reserved egg whites until stiff, and then add the Sugar and Crumbs white chocolate and raspberry icing sugar and beat again until smooth and very shiny. Carefully fold into the chocolate mixture.
5 - Pour into four glasses and place in the fridge to set for at least 3 hours.
6 - To serve, top with fresh raspberries.