I’ve paired the aromatic cordial with the sweetness of the white chocolate and strawberries to create a smooth light mousse. A delicious way to celebrate Spring.
By Erik Houlihan-Jong
Elderflower, Strawberry and White Chocolate Mousse
Prep Time: 20 minutes
Serves: People
Ingredients
200g Divine White Chocolate with Strawberries
300ml double cream
2 large egg whites
2 fine leaf gelatine leaves
2 tbsp elderflower cordial
5g freeze-dried strawberries
Fresh strawberries cut into fans
Method
Step 1
Soak the gelatine leaves in a bowl of cold water for 4 to 5 minutes.
Step 2
Chop the chocolate into small pieces using a serrated knife. Melt the chocolate in a double boiler over low heat stirring occasionally.
Step 3
Whip the cream into soft peaks adding the cordial slowly to ensure the cream doesn’t split.
Step 4
Remove the gelatine from the bowl and squeeze out any excess water. Place in a saucepan over gentle heat until melted, this should only take a few seconds. Add to the cream mixture.
Step 5
Add the melted chocolate to the cream.
Step 6
Beat the egg whites into soft peaks and carefully fold into the cream mixture.
Step 7
Spoon some of the mousse into the glasses. Arrange the freeze dried strawberries around the outside of the glass, top with a bit more of the mousse. Chill in the fridge for 2 hours.
Step 8
Before serving, top each mousse with a strawberry fan.
