White Chocolate and Blueberry Mousse
Ingredients
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100g white chocolate
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284ml double cream
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2 tbsp icing sugar
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100g blueberries
Method
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Melt 100g white chocolate in a bowl over simmering water. Remove from the heat.
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Whisk a 284ml carton double cream until it holds soft peaks. Stir in 2 tbsp icing sugar. Fold the cream and 100g blueberries into the melted chocolate.
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Spoon into 4 glasses. Chill until needed. Serve at room temperature, garnished with berries and icing sugar.
Comments
Glossary
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Blueberries
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Chill
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Chocolate
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Cream
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Heat
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Melt
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Room temperature
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Simmer
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Soft peaks
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Stir
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Sugar
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Whisk
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This recipe was first published in Sun Aug 01 01:00:00 BST 2004.
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