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Recipe: White Chocolate Mousse

Follow this recipe for a luxurious and indulgent white chocolate mousse.

  • White Chocolate Mousse, Queen's Head, Nassington, Northamptonshire

    Queen's Head Inn, Nassington, Northamptonshire

    The historic Queen's Head Inn has been awarded 2 AA Rosettes for its great food. The 4 star inn enjoys a lovely situation on the banks of the River Nene in the picturesque village of Nassington near Peterborough.

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Recipe - White Chocolate Mousse

Serves: 8

Ingredients:

2 ½ gelatine leaves

500g white chocolate drops (or grated bar)

1 litre double cream

 

Method:

  • Soak gelatine leaves in cold water and leave to one side
  • Heat up 500ml of double cream slowly
  • When cream starts to boil remove from heat and add your now softened gelatine leafs and whisk in.
  • Once you have mixed the gelatine and cream, pour the hot mix over your white chocolate in a large bowl and whisk together
  • When this is done you will have a thick white chocolate sauce, leave this to cool in fridge for about 15 mins
  • Once removed from fridge, whip the remaining 500ml of cream into soft peaks, fold this through your chocolate mix and chill
  • Leave this mix for a further 45 minutes, and then you can devour!

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    Recipe courtesy of Erran Buckingham, Head Chef at the Queen's Head Inn, Nassington.

     

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