Sluttishly Sweet: Wicked White Chocolate Mousse

This very naughty and very sweet white chocolate mousse is perfect dinner party material. It can be made way ahead of time and it freezes like a dream, so you can knock up a few on a rainy Sunday afternoon and whip them out on a whim. Unlike a lot of mousses, it's also good to know that the egg in this one is cooked.

I think this looks pretty in martini glasses, but you could use little ramekins or teacups. Or just eat it straight out of the bowl (I PROMISE I didn't do this).

Wicked White Chocolate Mousse (serves 4-6)


You'll need:

• 3 medium egg yolks
• 40g milk (plus extra to stop it burning, see method)
• 30g caster sugar
• 150g white chocolate, melted
• 300ml whipping cream, whipped but not too much (you should just be able to see a trail when you lift the whisk, but the cream shouldn't be stiff)

Make it!

• Whisk the sugar into the egg yolks.
• Put the milk into a saucepan and bring to the boil. You may want to put more milk than stated in the recipe if you don't have a small enough saucepan, otherwise it may burn. Then just weigh out 40g of the boiled milk.
• Pour the hot milk over the egg yolk mixture. Whisk it in, then put the mix back in the pan (if you've burnt any milk on the bottom, use a clean pan). Cook it carefully, whisking all the time, until the mixture thickens. Don't get the mixture too hot or the eggs will scramble!
• Pour the mixture into a mixer and leave it whisking until the bowl no longer feels hot to the touch.
• Stir in the melted chocolate.
• Fold in a little of the whipped cream to loosen the mixture, then gently fold the chocolate mixture into the remainder of the cream.
• If the mix is still very sloppy, whisk it gently with a balloon whisk until it becomes thick. Spoon into martini glasses and refrigerate.