White chocolate mousse

White chocolate mousse

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
3 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
5g gelatine sheets
100ml milk
200g white chocolate
220ml cream

Method

  1. Lightly oil 4 x 120 ml dariole moulds. Soak the gelatine in a large bowl of cold water for 5–10 minutes to soften. Drain and squeeze out as much excess water as you can.
  2. Warm the milk in a small saucepan, then add the softened gelatine. Stir until dissolved then strain through a fine sieve.
  3. Put the chocolate in a bowl and stir in the hot milk, little by little, until melted and velvety smooth. Allow to cool to room temperature.
  4. Whip the cream to soft peaks and fold into the chocolate mixture. Spoon into your prepared moulds and refrigerate until set.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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