White chocolate mousse with raspberries

A light and creamy mousse with a cooling minty coulis.

 

For 4 sundae glasses: Mousse: 110g white chocolate 60g whipping  or double cream 2 egg whites (60g) 30g caster sugar 200g raspberries Coulis: 100g raspberries 20g caster sugar 20 mint leaves

 

 

 

 

 

 

 

 

  

 

Préparation: 30 min. 
Réfrigération: 2 hrs

 

• 
  Mousse:
  Grate chocolate into a deep-sided bowl and pour over the cream heated to 70°.  Leave to melt 1 min then whisk till well-blended.
• Put the egg whites into a deep-sided bowl and whisk at slow speed (1) till frothy, then add 30gr sugar and whisk for 2-3 minutes at medium speed (2)  till the mixture is firm.
  Spoon a quarter of this mixture into the chocolate cream and beat till evenly blended.    Add the remaining egg white and fold in carefully with a spatula.
• Place 7-9 raspberries (depending on their size) in the bottom of each sundae glass in such a way that they will be visible when the mousse has been added, keeping back 4 raspberries for decoration.  Spoon the mousse over the raspberries, cover with clingfilm and refrigerate for 2 hrs.
  
• Coulis:
  Blend the raspberries, sugar and chopped mint in a mixer.  Set aside in the fridge covered with clingfilm.
  
• Assembly:
  Cover the surface of the mousse with a tablespoon of coulis and decorate with a raspberry and 2 mint leaves.

 

 

 

You can use this recipe for strawberries too.