White Chocolate Mousse

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 90 g valrhona opalys white chocolate
  • 45 ml milk
  • 1.5 g</

Method

  1. Place the chocolate in a heatproof bowl and set aside.
  2. Heat the milk in a small heavy-based saucepan over low heat to simmering point. Add the softened gelatine and stir until dissolved. Remove from the heat, then gradually pour the hot milk mixture into the bowl of chocolate, whisking until the chocolate has melted and the mixture is smooth and glossy. Leave the