200gwhite chocolategood quality, like Green and Black's
150mldouble cream
2egg whites
½tspvanillaor flavouring of your choice
dark chocolate shavings
wafers or brandy snapsto serve
Instructions
I always melt chocolate in the microwave and have never had a problem. I suppose the key is to adjust the power, especially with white chocolate as it burns easily. Mine is 1000 watts and I use it at 50% power to melt chocolate.
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 don't want to knock all the air out, this is to achieve that light texture synonymous with a good mousse.
Dish into little cups for a dainty affair and serve, sprinkled with some dark or milk chocolate shavings, nuts, fruit, anything you fancy.
A dusting of cocoa powder or icing sugar would be lovely too, depending on your topping. Go for colour and taste contrast.