White Chocolate Mousse

I love white chocolate and I remember a Leiths recipe for white chocolate mousse which involves making creme patissiere. The only problem with that, despite being really delicious, is that it takes time and I really need to be in the right mood for that. So this is my version which is very uncomplicated. Last time I made this, double cream was used. This time it is whipping cream which gives a lighter texture. But there is no doubt about it - this is calorific and definitely hits the Sunday afternoon decadence spot. I have some raspberry jam which is more like a compote as I did not add a huge amount of sugar to it, so having it with this will add a little tartness to the very sweet. If it is summer, fresh raspberries all the way.

INGREDIENTS
300g white chocolate
250ml whipping cream
3 egg whites

Serves at least 6

1.  Put the chocolate in a heat proof bowl set over a pan of boiling water which does not touch the bowl.

2.  Allow the chocolate to melt – you can remove it from the burner when it is half done and leave it over the pan of hot water to finish melting. (Occasionally when I melt white chocolate, it seizes. There is not much you can do about this than other than mix it as best you can with gluten free rice crispies or dried fruit and nuts and make a treat with it. So check the sell by date of your white choc. I used Callebaut)

3.  Whisk the whipping cream until soft peaks are formed. (It is important not to overwhip it so that it blends in easily with the chocolate.)

4.  Whisk the egg whites until they form medium peaks.
5.  Gently stir the cream into the melted chocolate.
6.  Mix in a large spoonful of the egg whites to ‘introduce’ the egg white to the chocolate cream mixture before folding in the remaining egg whites in a figure of 8 movement so that it is lightly combined.  Stirring it would take away some air bubbles in the whites so the mixture would not be as light. When you think just one more figure of 8 and then it will be done, stop!  That is when you have done enough; too little folding is better than too much.
7.  Pour the mixture into a bowl and set it, covered, in the fridge for a couple of hours until needed.
8. Serve with berries, passion fruit, gooseberry compote or something with a zing to cut through the sweetness.