Recipe by Is This Really Necessary
Most white chocolate mousse recipes on Recipezaar seem to either use gelatine for setting, or do without the light fluffiness of real chocolate mousse (for which egg whites are indispensable); this recipe sticks reasonably close to the 'original' dark chocolate mousse. The earthy, tangy taste of the kiwifruit contrasts nicely with the mousse. The white rum can be replaced with brown rum if necessary. Can be prepared a day in advance up to and including step 2.
- 75 g white chocolate
- 1 tablespoon flour
- 1 tablespoon white rum
- 2 egg whites
- 20 g caster sugar
- 1 kiwi fruit
Directions See How It's Made
- Melt chocolate au bain marie. Mix flour with 2 tbsp water and add to molten chocolate; stir thoroughly on low heat until mixture starts to thicken. Cool rapidly in a cold water bath while stirring occasionally. Add rum.
- Whisk egg whites with sugar until stiff. Fold in chocolate mixture. Put in coupes and allow to set in refrigerator (min. 2 hrs).
- Clean kiwifruit and slice thinly. Serve mousse decorated with kiwifruit slices.