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White Chocolate Mousse
- Bring cream to the boil. Chop the chocolate and put in a mixing bowl. Let the cream cool for 2 – 3 minutes and pour it over the chocolate while whisking. Leave it to cool on the table for 10 – 20 minutes and whisk once in a while. Then cover it and place it in the chiller for at least 5 – 6 hours, ideally overnight. Before serving, use a mixer to whip it to the consistency of whipped cream and plate it in a bowl, deep dish or similar. Serve with fresh fruits or berries and an acidulous or salty element
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