White Chocolate Mousse
November 13, 2008
Melt 175g white chocolate (or white chocolate with raspberry pieces) in a bain-marie.
Add 90ml milk, stir and set aside. Whip up two egg whites and 1tblsp lemon juice until stiff, and fold into the chocolate.
Whip 225ml cream also until stiff and fold that into the whole mixture too.
Fill half a glass or small dish with the mousse, then put on a thin layer of mashed raspberries, and then fill the glasses up with the rest of the mousse.
Put in the fridge for at least 2 hours. Add some dark chocolate flakes on top, and a whole raspberry to decorate.