Light White Chocolate Mousse

Note: this recipe contains raw eggs.


  • 150 g (5 oz) bar of white Swiss chocolate
  • 1 teaspoon powdered gelatine
  • 2 tablespoons rum
  • 6! generous tablespoons plain thick Greek yoghurt or crème fraiche, at room temperature
  • 2 free-range egg whites


Break up the chocolate, and melt it in a bowl set over hot water. Sprinkle the gelatine over the rum in a small heat proof container. When the chocolate has melted, remove the bowl from the hot water, and allow the chocolate to cool slightly. Stand the container in the hot water until the gelatine has completely dissolved. Stir into the melted chocolate, and then add the yoghurt gradually, beating it to keep it smooth.

If you put very cold yoghurt into very hot chocolate, the chocolate will ‘seize up’ and become hard; instead, combine them at similar tepid temperatures.

Whisk the egg whites, and gradually combine with the chocolate. Spoon into ramekins, or simply into a container which you can store in the refrigerator.

To serve, scoop out quenelles, and shape them with two dessert spoons. This mixture also makes an excellent filling for sponge cakes.