Chocolate Spoons with White chocolate Mousse

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 200 g Chocolate
  • 1 tsp Vanilla extract
  • 200 g White chocolate, good

• Dairy

  • 150 ml Double cream

• Other

  • 2 Piping bags
  • silicone spoon mould

Found on linsfood.com

Description

Directions

• Break the chocolate into little pieces and place in a large microwaveable bowl. Add the cream.
• Heat at medium power for 2-3 minutes until melted . Stir to completely melt the chocolate.
• Add the vanilla or whatever flavouring you want. Set aside to cool slightly.
• Beat egg whites in another bowl until stiff.
• Gently fold a couple of tablespoons of the egg white into the chocolate mixture to lighten it before folding in the rest, GENTLY. You dont want to knock all the air out, this is to achieve that light texture synonymous with a good mousse.
• When done, place the mousse in the fridge for at least 30 minutes, to allow it to stiffen slightly so that you can pipe it onto the spoons and it will then hold its shape.
• Break the chocolate up into little pieces and place in a microwaveable bowl.
• Heat to melt and stir thoroughly.
• Let cool for 1 minute, then place in a piping bag attached with a small round nozzle or like I do, use a disposable bag and snip a little of the end off.
• Pipe into the mould, making sure that theyre thick enough not to break easily. Place in fridge for 30 minutes.
• Unmould them onto a presentation plate.
• Fill another piping bag with the mousse, snip the end of (just a small opening), and pipe the mousse onto the spoons as in pic. Feel free to decorate with tiny chocolate swirls or leave as is.

Nutrition