Three egg whites and a secret, long kept desire to make white chocolate mousse. I’ve developed a real taste for white chocolate over the last few weeks. I’ve been making white chocolate and macadamia nut muffins and chucking a cup in with the dark chocolate when making choc chip cookies, but somehow an entire dessert of white chocolate seemed far too cloying to be a success. But cut the extreme sweetness with some tart, sour berries and voila! Success! The berry confit I made from the red currants and sour cherries perfectly complements the white chocolate of the mousse. Yum!
White Chocolate Mousse with Red Currant Sour Cherry Confit
for the confit:
(best made a day or so ahead)
1 punnet red currants, destalked
1 punnet small, red sour cherries, pitted
½ cup sugar
- put a saucer in the freezer
- in two separate, large, heavy based pots
bring the berries to the boil with ½ cup of
water each. Simmer until tender, about 10 mins.
- using a potato masher, mash the currants.
Add cherries to currant pot.
- add the sugar and bring to a hard simmer, stirring frequently, until mixture thickens a bit, about 15 mins.
-remove saucer from freezer and put a drop of the conserve on it. When the edges wrinkle when pushed with your finger, the conserve is ready. Bottle in a sterilised jam jar.
for the mousse: (adapted from the Callebaut website, which is the couverture I used for this)
230 – 250 g white chocolate, chopped
80 ml milk
3 large egg whites
200 ml whipping cream
-melt the chocolate in a bain marie
-warm the milk, do not allow to boil
- remove chocolate from stove once melted. Transfer to a bowl and add milk. Mix until smooth.
- whip egg whites until soft peaks form. Gently fold into chocolate mixture.
- whip cream and gently fold into chocolate mixture.
- divide mousse into two parts. Gently fold about 60 – 80 ml currant and cherry conserve into one half.
- place 1 Tbsp berry conserve into the bottom of each serving glass/bowl. Divide white mousse between bowls. Carefully pour berry mouse into centre of each bowl
- refrigerate for at least 4 hours before serving. Can be made the day ahead, so it’s a great, easy dessert recipe for dinner guests.
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