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White chocolate mousse with black forest sauce
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Prep Time:
400 minutes
Cook Time:
5 minutes
Total Time:
405 minutes
Ingredients:
  • 100ml pure (thin) cream
  • 1 vanilla bean, split, seeds scraped
  • 250g good-quality white chocolate, roughly chopped
  • 300ml thickened cream
  • 3 eggwhites
  • 21.00 gm lemon juice
  • 150g good-quality dark chocolate, roughly chopped
  • 30 (about 1/2 jar) pitted morello cherries, drained on paper towel
Instructions:
  • In a saucepan over medium heat, gently warm the heavy cream, vanilla pod, and seeds until just under boiling. Remove from heat and let it sit for 15 minutes to infuse flavors. Meanwhile, melt white chocolate in a heatproof bowl set over a pot of simmering water, ensuring the bowl doesn't touch the water. Cool slightly before using.
  • Whip the thickened cream until fluffy. In another bowl, whisk egg whites until soft peaks form. Combine melted chocolate with vanilla cream, then gently fold in the egg whites and whipped cream. Add the juice, distribute the mixture into six 250ml glasses, cover with plastic wrap, and refrigerate overnight.
  • Create a decadent sauce by melting dark chocolate in a bowl set over simmering water (ensuring the bowl doesn't touch the water). Allow it to cool slightly before mixing in cherries and drizzling over the mousse before serving.

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