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White chocolate mousse cob loaf
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in a decadent chocolate cob loaf with rich white chocolate filling and festive Easter egg topping.
Ingredients:
  • 1 cob loaf
  • 600ml thickened cream
  • 300g Baking White Chocolate Melts
  • 4.40 gm vanilla essence
  • Fresh raspberries, to serve
  • Chocolate Easter eggs, to decorate
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • Trim off the top of the cob using a serrated knife. Hollow out the inside, leaving a 1cm-thick shell (refer to note). Place the bread shell on a baking tray and toast in the oven for 12 minutes. Let it cool to room temperature before continuing.
  • In a saucepan over gentle heat, warm 200ml of cream until it simmers. Take it off the heat and stir in white chocolate melts until smooth. Transfer the mixture to a bowl and chill until cold. Then, whisk or beat until it begins to thicken.
  • Whisk the leftover cream with sugar and vanilla until it becomes thick. Gently incorporate the chilled white chocolate mixture. Fill the cob with the mixture and serve with Easter Eggs and fresh raspberries for dipping.

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