White chocolate mousse

White chocolate mousse

Total: 2 hr 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / portion: 454 kcal
, Fat: 31 g
, Carbohydrate: 36 g
, Protein: 5 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Melt the chocolate.

150 g white chocolate, finely chopped

Prepare the mousse

2 dl full cream
1 vanilla pod, cut open lengthwise; only use the scraped-out seeds

Fruit compote

2 nectarines, cut into cubes
100 g raspberries
1 tbsp sugar
1 tbsp lemon liqueur (e.g. limoncello) or lemon juice
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How it's done

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Melt the chocolate.

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove from the heat, allow the chocolate to melt, stir until smooth. Remove.

Prepare the mousse

Whip the cream with the vanilla seeds until just stiff, carefully fold into the chocolate, fill the dishes, cover and allow to set in the fridge for approx. 2 hours.

Fruit compote

Mix the nectarines, raspberries, sugar and lemon liqueur, cover and leave to steep for approx. 10 mins. Distribute the fruit compote on the mousse.

Good to know
Prepare: Prepare the mousse and nectarines approx. 1 day in advance. Fill the glasses with the mousse, store separately and covered in the fridge.


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