I came up with this recipe back in October, when I made dessert for a dinner at my friend’s house. My friends have been asking for the recipe ever since, but I wanted to try it again before I shared it, to nail down the quantities. For the dinner party, I used the mousse to fill a tart with dark chocolate pastry, and when I did get around to trying it again, it was to fill my cake commission. I tested that before I made the real cake too, so I am pretty confident that this recipe works!
The pastry case I made using a recipe from Nigella’s How To Be A Domestic Goddess. I don’t like raspberries very much, but even I have to admit this mousse goes very well with them! I topped the tart with late home-grown ones, hence the small number!
White Chocolate Mousse
makes enough to fill a 20cm tart + extra (I put the extra in ramekins and ate it chilled)
- 200g good-quality white chocolate
- 2 sheets gelatine*
- 120ml whipping cream, liquid
- 250ml whipping cream, whipped
Heat the 120ml cream in a small pan over a medium heat until almost simmering. Soak the gelatine in cold water, then turn off the heat and whisk the gelatine into the cream until dissolved.
Break the chocolate into small pieces and place in a heatproof bowl. Pour over the hot cream and beat until the chocolate is melted. Leave to cool to room temperature.
Whip the remaining cream, then fold into the cooled chocolate mixture. Pour the mousse into bowls or your tart case, then chill in the fridge.
* I suspect that different gelatine brands might be different sizes and set different amounts of liquid, so just in case, I used Dr Oetker Fine Leaf Gelatine