This mousse is unusual because it has no cream in it. It is as lightas a cloud, disappearing on thetongue, but leaving the taste of the chocolate behind.
180g white chocolate buttons
4 tbsp milk
1 egg yolk
4 egg whites
60g caster sugar
optional: mint leaves to garnish
optional: 1 cup raspberries to serve
Melt the chocolate with the milk in a bowl placed over a saucepan of barely simmering water. Do not allow the bottom of the bowl to touch the water.
When the chocolate has melted, add the egg yolk and mix until glossy.
Whisk the egg whites and sugar until they form stiff peaks. Fold the whites into the chocolate one-third at a time.
Pour into a container and refrigerate, preferably overnight.
Serve with a sprig of mint, if you want, and a pile of raspberries.
Martin Bosley has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
Find more delicious egg, chicken, pork, turkey and dessert recipes.