I am not a great fan of white chocolate as a snack but in a dessert I find it totally irresistible. Once it melts It takes on a whole new personality. I love dipping things in it or just eating it by the spoonful; and it’s so versatile too, something as simple as mixing it with double cream or cream cheese can take a trifle topping or cake frosting to a whole new level.
This is a wonderfully easy yet very impressive dessert. The delicate flavours of cardamom and bay leaves work perfectly; and topped with a few juicy raspberries well . . . who can resist? Not me that’s for sure.
SPICED WHITE CHOCOLATE MOUSSE
Serves 4 – 6
6 cardamom pods
125 ml milk
3 bay leaves
200 g white chocolate
300 ml double cream
3 medium egg whites
1 -2 teaspoons cocoa powder
white chocolate curls
Remove the seeds from the cardamom pods and crush lightly using a pestle and mortar.
Heat the milk in a small saucepan with the cardamom seeds and the bay leaves. Bring to the boil gently over a medium heat. Remove from the heat, cover and leave in a warm place for at least 30 minutes to infuse.
Break the chocolate in to small pieces and place in a heatproof bowl set over a pan of simmering water. Do not let the water touch the bottom of the bowl. When the chocolate has melted, remove from the heat and stir until smooth.
Whip the cream until it just holds its shape but does not form stiff peaks. Set aside.
In a clean. grease-free bowl whisk the egg whites until stiff and standing in soft peaks.
Strain the milk through a sieve into the melted chocolate and beat until smooth.
Using a metal spoon gently fold the chocolate and milk in to the egg whites. Add the whipped cream and fold until everything is well mixed.
Spoon in to a large serving dish or individual dishes and chill for 3 – 4 hours.
Just before serving dust with a little cocoa powder and chocolate curls and top with a few raspberries.