White Chocolate Mousse

White Chocolate Mousse
250 ml sweet cream
150 g white chocolate
2 egg yolks
3 tablespoons of berry, apricot or Mango confiture of “The Well Delicatessen”
1. Melt the white chocolate with 50 ml of the sweet cream, in a microwave or in a pot with hot water.
2. Whip the remaining sweet cream, 200 ml of firm, firm cream.
Add the egg yolks to the chocolate mixture and mix to a uniform mixture.
4. Softly mix without breaking the whipped cream.
5. Add a large tablespoon of Wild Berries, Mango, or Apricot confiture from “The Well Delicatessen” into serving cups.
6. Pour it gently over the mousse mixture, put in cold refrigerator for the night and serve.

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