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Matthew's white chocolate mousse

Method

  • Gently melt the white chocolate over a double boiler. Then remove from the heat and set aside for about 10 mins. 
  • Beat the egg whites and sugar using a hand mixer until soft peaks form. 
  • In another bowl, whisk the egg yolks until they become pale and then fold into the melted chocolate. Gently mix using a wooden spoon. 
  • Then fold in the egg whites and then the cream until well combined. Add the Grand Marnier and also gently fold into the mixture. Taste for sweetening. 
  • Transfer the mixture into a jug and carefully pour into 6 ramekins (or small bowls). Place the ramekins in an oven tray (for ease) and refrigerate for at least 2-3 hours, taking them out about 30 mins before serving.
  • Garnish with sliced strawberries.

Ingredients

  • 200 gm white chocolate
  • 4 large eggs, separated
  • 2 tspn caster sugar
  • 160 ml thickened cream, lightly whipped
  • a good slurp of Grand Marnier (or any orange liqueur)
  • strawberries, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm