By Jane Curran
Not only is this white chocolate mousse incredibly light, it is also incredibly easy to make. The white chocolate mousse only requires four simple store cupboard ingredients, which, when whipped together, act as a silky base for a topping of strawberries. The ground pistachios add a little crunch to the mousse and a beautiful pop of colour when sprinkled on top with the strawberries.
The stiffly beaten egg whites are what make this mousse as light as air. White chocolate mousse is the ideal treat for a hot summer’s day, as the strawberries add a real freshness to the cool creamy base. The brandy provides a little kick and depth to the sweet white chocolate, but can be left out if cooking for children. The desserts need at least four hours to fully set in the fridge, but it is worth it to achieve the best consistency. They make a perfect after-dinner treat following a heavy meal when you are craving something sweet. We think this is the best way to enjoy strawberries when they are in season, especially if you grow your own.
- Gently melt the chocolate in a bowl set over a pan of simmering water. Allow it to cool a little then add the brandy. Lightly whip the cream and fold into the chocolate. Beat the egg whites until stiff then fold in. Fold in the ground pistachio and spoon into serving glasses.
- Chill in the fridge for at least 4 hours. When ready to serve, top with chopped pistachios and strawberries.
- 250g white chocolate, chopped
- 2tbsp brandy
- 300ml double cream
- 3 egg whites
- 3tbsp finely ground pistachios, plus extra chopped, to serve
- strawberries, to serve
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