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Raspberry and white chocolate mousse

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Thursday, 25th January 2024, 09:00

Treat the special person in your life on Valentine’s Day with this indulgent dessert!

150g raspberries, plus a few to decorate; 150g white chocolate, chopped into small pieces; 300ml double cream; 3 sheets fine leaf gelatine; 2 large eggs, separated; 50g caster sugar; fancy biscuits and chocolate hearts to decorate (optional).

1. Put the gelatine sheets into a small bowl and cover with cold water. Leave to soften for five minutes.

2. Heat the cream and white chocolate gently in a saucepan, stirring until the chocolate has melted.

3. Take the gelatine out of the bowl and squeeze gently to remove most of the water, then stir into the chocolatey cream to dissolve.

4. Put to one side to cool for 15 minutes.

5. In another saucepan, cook the raspberries with 2 tbsp water for about 6-7 minutes until mushy. Squash with a fork, then push through a sieve into the chocolate mixture, discarding the seeds. Mix well.

6. Separate the egg whites and yolks into two bowls. Whisk the egg whites until they form soft peaks. Add the caster sugar to the egg yolks and whisk until pale and fluffy.

7. Add the chocolate mixture to the egg yolks, beating quickly to combine, then fold in the egg whites.

8. Divide into six ramekins and chill for 5-6 hours to allow the mousse to set.

9. Decorate the top with the extra raspberries, chocolate hearts and fancy biscuits.

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