Treat yourself with this deliciously smooth white chocolate mousse, topped with a rhubarb sauce and a generous amount of our incredible Mocha Chilli Crunch Chocolate.
Serves 4
Prep Time: 30 Minutes
Chill Time: 4 Hours
Ingredients:
Mocha Crunch Chilli Chocolate
150g White Chocolate (use our White Chilli Chocolate if you like it extra spicy!)
150ml Double Cream
4 Eggs
1 tbsp Sugar
250g Rhubarb
1 tbsp Honey
25 ml Water
Method:
Break up the white chocolate and gently melt in a bowl over a pan of hot water.
Whip the cream to soft peaks.
Separate the egg whites from the yolks, you will only need the whites for this recipe. You can use the yolks for carbonara or egg washing.
Whisk the egg whites until they are almost stiff peaks, then add the sugar and whisk again until smooth and thick.
Once melted, allow the chocolate to cool off the heat for 2 minutes before folding into the whipped cream.
Once fully combined, gently fold in the egg whites until you have a fully smooth mix.
Pour/spoon the mousse into a deep dish, cover the surface of the mousse with cling film and then place in the fridge for 4 hours.
Wash the rhubarb and remove the ends of each stick. Slice the rhubarb into equal size chunks, add to a saucepan with the honey and water. Cook over a medium heat for 5-10 minutes, until the rhubarb is just tender. Mash the rhubarb and then pass through a sieve.
Reduce the rhubarb liquid for a few minutes over a high heat until it has thickened slightly. Add the rhubarb to a bowl and leave in the fridge until serving.
Finely chop the Mocha Crunch Chilli Chocolate.
Remove the mousse from the fridge. Add a large spoonful of the mousse into a bowl. With the back of a spoon, create a small well in the centre of the mousse. Spoon in some of the rhubarb sauce and then generously top with the Mocha Crunch Chilli Chocolate.