White chocolate mousse with ginger

White chocolate mousse with ginger

Total: 7 hr 25 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 341 kcal
, Fat: 21 g
, Carbohydrate: 27 g
, Protein: 8 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chocolate

100 g white chocolate, finely chopped
1 organic lime, use grated zest

Chocolate mousse

½ dl full-cream milk
40 g ginger, coarsely chopped
2 ½ dl full cream, chilled

Compote

250 g frozen apricots, slightly defrosted
1 tbsp sugar
1 ½ dl Prosecco

Serve

½ dl Prosecco
3 tbsp salted, roasted peanuts, finely chopped
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How it's done

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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 the pan from the heat. Melt the chocolate, add the lime zest, stir until smooth.

Chocolate mousse

Puree the milk and ginger in a measuring cup, pour through a sieve into a bowl. Pour in the cream, beat until stiff using the whisk on a mixer. Carefully fold the whipped cream into the chocolate. Transfer the mousse to a piping bag, chill for approx. 5 hrs. or overnight.

Compote

Bring the apricots, sugar and Prosecco to the boil in a wide pan. Reduce the liquid completely, pour into a bowl, leave to cool. Chill the compote for approx. 2 hrs.

Serve

Pour the Prosecco into the compote, mix. Divide the compote between small bowls. Top with the mousse, sprinkle with the peanuts.

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