Candy canes are a traditional holiday treat which can be prepared in many different ways. This White Chocolate Mousse is a delicious and festive dessert for your next Christmas party.
Ingredients for 6 Servings:
250g (about 9oz) white chocolate
60ml (1/4 cup) milk
1.5 tsp peppermint essence
3 large eggs, separated
350ml (1.5 cups) pure/pouring cream
To decorate: red/pink food colouring, extra whipped cream, crushed peppermint candy canes
Place white chocolate, milk and peppermint essence in a heatproof bowl over a saucepan of boiling water, making sure the bowl does not touch the water. Heat until the chocolate is just melted, stirring regularly. Cool for 5 minutes, then beat in egg yolks one at a time until well combined. Whip cream to soft peaks in a separate bowl, and then gently fold into warm mixture until just combined. In a separate clean large mixing bowl, beat egg whites to soft peaks. Gently fold in the rest of the mixture into the egg whites until just combined.
To make the pink and white layers, place half the mixture in a separate mixing bowl and fold in food colouring until just combined. Spoon alternating amounts of pink and white mousse into six 1/2 cup capacity serving glasses. Chill for 3-4 hours or overnight in the fridge. To serve, top with extra whipped cream and a sprinkle of crushed candy canes.
To make the pink and white layers, place half the mixture in a separate mixing bowl and fold in food colouring until just combined. Spoon alternating amounts of pink and white mousse into six 1/2 cup capacity serving glasses. Chill for 3-4 hours or overnight in the fridge. To serve, top with extra whipped cream and a sprinkle of crushed candy canes.
[Images + recipe from Raspberri Cupcakes]
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