White Chocolate Mousses
About the bake
This is no ordinary mousse. This is an indulgent silky mousse bursting with flavour that you can whisk up way ahead of time and just leave it to hang out chilling in the fridge whilst you crack on with the rest of your day. Stress free and scrummy. The combination of white chocolate, rum and lime paired with a strawberry and peppercorn sauce may sound a little exotic for a mousse but believe us when we say this will knock your socks off. You can freeze the leftover sauce in ice cube trays and use whenever you fancy with a quick blast of indulgence.
Ingredients
For the white chocolate mousse
- 200gWhite chocolate (broken into pieces)Â
- 1Lime (grated zest only)Â
- 2Egg(s) (free range) (separated)Â
- 2 tbspWhite rumÂ
- 150mlDouble creamÂ
For the strawberry and black pepper sauce
- 50gBillington's Unrefined Golden Caster SugarÂ
- 75mlWaterÂ
- 0.5 tspPeppercorns (roughly crushed)Â
- 225gStrawberries (hulled and sliced, plus a few extra to decorate)Â
- 0.5Lime (juice only)Â
Method
Step 1
To make the mousse, melt the chocolate in a bowl set over a saucepan of very gently simmering water, making sure that the base of the bowl isn't touching the water.
Step 2
Take the bowl of chocolate off the saucepan and stir in the lime zest, egg yolks and rum until smooth.
Step 3
Lightly whip the cream until it forms soft swirls then fold into the chocolate mix and spoon into 4 small glasses. Chill in the fridge for 3-4 hours until set.
Step 4
Meanwhile make the sauce, add the sugar, water and pepper to a medium saucepan and heat gently, stirring until the sugar has dissolved then simmer for 3 minutes. Add the strawberries and lime juice and cook for 2 minutes then leave to cool.
Step 5
Puree the sauce in a liquidiser or using a stick blender until smooth. Pour into a small jug and pour over the tops of the mousses just before serving. Serve on small plates with extra halved strawberries, if liked.
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