White Chocolate Mousse
Preparation Time: 40 minutes
Cooking Time: 2-3 hours set time
Cuisine: French
Category: Dessert
In this recipe we provide a base recipe for a white chocolate mousse to keep the doors for creativity wide open. There are a number of things you could add including kinako (like in Tim's video), matcha, strawberry, the world is your oyster when it comes to flavour combinations. This mousse is the perfect combination of rich chocolate and light airy mousse so is decadent without being heavy.
Ingredients
Core
50g Milk
140g Double Cream
50g Egg White
120g White Chocolate
Additions
20g Uncooked Rice
1 tsp Kinako
1 tsp Caster Sugar
or
1/2 tsp Matcha added to milk then dusted with matcha.
or
1/2 tsp Vanilla extract added to milk then dusted with freeze dried strawberry powder.
Method
- You'll want to start by infusing your milk with toasted rice in this recipe. You can swap out rice for any chosen flavour as milk is a great medium for carrying flavour.
- Leave the rice in the milk for about 30 minutes in order to infuse.
- Melt the white chocolate over a bain-marie.
- Drain the rice out of the milk and discard the rice.
- Add the infused milk to the white chocolate but make sure to make it back up to the original measurement for the milk.
- Stir through the infused milk.
- Add in stiff egg whites and fold them through.
- In a separate bowl, whisk the double cream but only just so it's still nice and silky.
- Pipe the mixture into your mould and place in the fridge or freezer to set.
- To get the mousse out the mould, the heat from your hand will suffice, you do not want to use anything hotter as this will melt the mousse.
- To finish the mousse off, dust the top with the kinako and caster sugar.