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Have you ever wanted to try a chocolate mousse, succeed it and see it turn into liquid the minute you serve it to your guests and swear that you will never do it again?
Well I have the trick for you in this recipe. Agar-agar, a plant-based alternative to gelatin. This ingredient will solidify a part of the recipe that will be combine with the more airy part, the homemade whipped cream
This light dessert will be perfect for closing a heavy meal. The acidity of the passion fruit also adds a touch of freshness.
Put half (40cl) of the liquid cream in the freezer for 20 minutes (and the mixer's whisks if possible) for the whipped cream
Meanwhile, in a saucepan over medium heat, add the white chocolate squares.
Mix until the chocolate is completely melted and add the agar-agar, whisk the mixture until it boil for 1-2 minutes
Let it cool down.
Using an electric mixer to whisk the cold liquid cream until you get a whipped cream.
Gently add the whipped cream to the white chocolate cream and store in the refrigerator until ready to serve.
Serve with passion fruit on top and lime zest (optional).
Ingredients
Directions
Put half (40cl) of the liquid cream in the freezer for 20 minutes (and the mixer's whisks if possible) for the whipped cream
Meanwhile, in a saucepan over medium heat, add the white chocolate squares.
Mix until the chocolate is completely melted and add the agar-agar, whisk the mixture until it boil for 1-2 minutes
Let it cool down.
Using an electric mixer to whisk the cold liquid cream until you get a whipped cream.
Gently add the whipped cream to the white chocolate cream and store in the refrigerator until ready to serve.
Serve with passion fruit on top and lime zest (optional).