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Recipes : White chocolate Moose
Mousse and fruit:
400ml double cream
250g white chocolate, broken into pieces
125g raspberries
125g strawberries, hulled and halved or quartered
Icing sugar for dusting
Bring the cream to the boil in a non-stick saucepan. Pour half over the chocolate in a bowl, leave for 1-2 minutes to soften, stir until it is almost melted, then pour the rest over and stir until smooth. Leave to cool, then cover and chill for at least 1 hour. Using an electric whisk beat the mousse mixture until it forms soft but firm peaks, taking care to stop whisking before it turns grainy. As long as it is thick enough to spread it will firm up further on chilling. Just before serving, scatter the raspberries and strawberries over the top.
