Chef and Coles ambassador Luke Mangan shares childhood memories and a dessert recipe using his favourite white chocolate.
- Serves4
- Cook time10 minutes
- Prep time30 minutes, + cooling, standing & 4 hours setting time
Ingredients
- 400ml thickened cream
- 250g white chocolate, chopped
- 2 Coles Australian Free Range Eggs
- 1 tsp gelatine powder
- Passionfruit pulp, to serve
- Chopped strawberries, to serve
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Method
Step 1
Use an electric mixer to beat the cream in a large bowl until soft peaks form. Cover and refrigerate until needed.Step 2
Place the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir until the chocolate melts and is smooth.Step 3
Crack the eggs into a clean heatproof bowl. Place over the saucepan of simmering water and use an electric mixer to beat for 2 mins or until pale, fluffy and increased in volume. Remove bowl from heat and beat for a further 2 mins. Set aside to cool slightly.Step 4
Place 1 tbs water in a small microwave-safe bowl. Sprinkle over the gelatine. Set aside for 1 min to soften. Microwave the gelatine mixture for 15 secs. Stir with a fork until the gelatine dissolves. Set aside to cool slightly.Step 5
Pour one-third of the egg mixture into the melted chocolate. Use a spatula to stir until smooth and combined. Stir in the remaining egg mixture. Add the cream and fold to combine. Spoon a little of the cream mixture into the gelatine mixture and stir to combine. Add gelatine mixture to the cream mixture and fold until well combined. Cover and refrigerate for at least 4 hours or overnight.Step 6
Divide the mousse among serving bowls. Drizzle with passionfruit pulp and serve with strawberries.
“I loved Easter as a kid. Our family would head up to Tooborac in Victoria where mum and dad’s good friends lived. We would arrive on Good Friday and I remember lots of food being prepared for the big Easter Sunday lunch. As there were so many of us (a family of nine) it was all shared food, from roast chicken and lamb with lots of salads and veggies to chocolate desserts.
“Easter Sunday morning started with an Easter egg hunt around our friends’ huge farm and it was such great fun to see who found the most eggs, and then lunch always rolled into dinner.
“One thing that stood out was the white chocolate mousse we would have for dessert. It was so light and I love white chocolate. The beauty of this mousse is that it’s easy to make (can be made at least a day in advance) and can be served with whatever’s in season, such as mango, passion fruit or even berries with a drizzle of honey. Enjoy!”
Luke's white chocolate mousse
- Serves4
- Cook time10 minutes
- Prep time30 minutes, + cooling, standing & 4 hours setting time
Ingredients
- 400ml thickened cream
- 250g white chocolate, chopped
- 2 Coles Australian Free Range Eggs
- 1 tsp gelatine powder
- Passionfruit pulp, to serve
- Chopped strawberries, to serve
Description
Chef and Coles ambassador Luke Mangan shares childhood memories and a dessert recipe using his favourite white chocolate.
Method
Step 1
Use an electric mixer to beat the cream in a large bowl until soft peaks form. Cover and refrigerate until needed.Step 2
Place the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir until the chocolate melts and is smooth.Step 3
Crack the eggs into a clean heatproof bowl. Place over the saucepan of simmering water and use an electric mixer to beat for 2 mins or until pale, fluffy and increased in volume. Remove bowl from heat and beat for a further 2 mins. Set aside to cool slightly.Step 4
Place 1 tbs water in a small microwave-safe bowl. Sprinkle over the gelatine. Set aside for 1 min to soften. Microwave the gelatine mixture for 15 secs. Stir with a fork until the gelatine dissolves. Set aside to cool slightly.Step 5
Pour one-third of the egg mixture into the melted chocolate. Use a spatula to stir until smooth and combined. Stir in the remaining egg mixture. Add the cream and fold to combine. Spoon a little of the cream mixture into the gelatine mixture and stir to combine. Add gelatine mixture to the cream mixture and fold until well combined. Cover and refrigerate for at least 4 hours or overnight.Step 6
Divide the mousse among serving bowls. Drizzle with passionfruit pulp and serve with strawberries.