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White Chocolate Mousse with Blueberry Compote

Yields1 Serving

An rich dessert that elegantly combines the classic flavours of white chocolate and blueberries.

 180 g good quality white chocolate
 2 large eggs, separated
 2 tbsp caster sugar
 ¾ cup (180ml) cream
Blueberry compote
 2 x 125g punnets blueberries, plus extra to decorate
 1 tbsp caster sugar
 finely grated zest of 1 lemon
 1 tbsp lemon juice
1

To make the blueberry compote, combine all of the ingredients in a small saucepan and cook over low heat for 3–5 minutes, or until softened and syrupy. Remove from the heat and set aside to cool.

2

To make the mousse, melt the chocolate in a heatproof bowl set over a saucepan of almost simmering water. Set aside to cool slightly.

3

Whisk the egg yolks and sugar together, until pale and creamy. Gradually pour in the melted chocolate, stirring constantly to combine.

4

Whisk the cream and egg whites in separate bowls, using an electric mixer fitted with a whisk attachment, until soft peaks form.

5

Gently fold the cream and then the whites through the chocolate mixture.

6

To serve, spoon the compote into the base of four small serving glasses, top with mousse and a few fresh blueberries to decorate. Refrigerate for at least 2 hours, or overnight to set.

Nutrition Facts

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