White Chocolate Mousse

Name: White Chocolate Mousse
Yield: Serves 6
Ingredients: 120 ml whole milk; 140 ml whipping cream; 50 g shelled and chopped pistachios, to decorate; 140 g Rococo Cardamom organic white chocolate or 140 g Valrhona Ivoire (or other good quality white chocolate) plus 1–2 cardamom pods, crushed; 2 gelatine leaves; A pinch of saffron strands

Preparation info

Serves
6

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

This dessert celebrates one of Rococo’s signature flavour combinations: cardamom and saffron. They work beautifully together and counteract the sweetness of the white chocolate. If you don’t like saffron or cardamom, replace them with the seeds from half a vanilla pod, scraped into the milk before boiling.

Ingredients

140 g Rococo Cardamom organic white chocolate or 140 g Valrhona Ivoire (or other good quality white c

Dessert

Method

Melt the chocolate in a bowl over a bain-marie. Remove the bowl from the heat and set aside.

Soak the saffron strands in one tablespoon of the milk, and leave to infuse for 20 minutes. Soften the gelatine leaves in a small bowl of iced water for 10 minutes, then squeeze out excess water. Bring the remaining milk to the boil in a heavy-based saucepan with the crushed cardamom pod (two if