It’s still the Easter holidays, I’m still procrastinating from doing any uni work, and this recipe has zero links to Easter other than I’ve made it look like an egg (and then I put it in a frying pan to emphasise my point. A fried egg. Get it?). Like I said, I’m not a big Easter bunny.
I dug this recipe out of a tatty old box that lives in my kitchen- I’m sure we all have ‘the box’. Filled with torn bits of paper, filled with lists of ingredients that makes recipes we’ve forgotten and experiments that went badly wrong (but who knows which is which). The recipe came courtesy of my food technology lessons in year nine, except fourteen year old me didn’t like the original recipe, so it’s covered in pencil where I’ve changed it, like I’m the Half-Blood Prince and this is sixth year potions class.
This white chocolate mousse recipe is so quick and easy, and it makes a very light, creamy, and airy mousse, but don’t be fooled, it’s probably quite unhealthy (oh well, what can we do). Only make this on special occasions. It isn’t ‘claggy’ or sticky like some mousses (mousses? meeses? moosi?), and the white chocolate can easily be replaced for dark chocolate for an even richer, heavier mousse.
It also has coconut sprinkled on the top. Desiccated coconut is an ingredient that seems to reappear in my cupboard constantly, despite the fact I never use it in cooking. I feel like every time I use it, I seem to only be using it to ‘finish the packet off’, but no sooner than I’ve thrown it away, it appears again. Where does it come from? Who puts it there? Unexplained phenomena from the Winberry Crumble kitchen, case file one.
Mysterious coconut aside, it adds a really nice crunchy texture, which compliments the smooth mousse, and adds flavour to the white chocolate mousse to make it a little less bland. And not only does it add flavour and texture, it even covers the mousse if you were trying to make it look like egg white and accidently used pink marshmallows in the mousse mix so it came out pink (what? why would you say that?). And no, that isn’t mustard in the middle (as my sister thought it was), it’s mousse dyed yellow. Because, y’know, why not.
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MAKES 4 mousses
PREP 25 mins
CHILL 4 hours
▪ Will keep for 2 days
75g white chocolate
30ml boiling water
175ml double cream
½ tsp vanilla extract
3 tbsp desiccated coconut
Yellow food colouring
1 Melt together the marshmallows, butter, white chocolate, and water in a bowl over a saucepan of simmering water. Do not let the bowl touch the water. Mix until smooth. Once melted, remove from the heat and allow to cool slightly.
2 In a large bowl, beat the cream with the vanilla until it reaches soft peak stage- this is when the cream stands up in small peaks when the whisk is removed.
3 Fold the melted marshmallow mixture into the cream using a large metal spoon to cut through the cream. Don’t mix it too much or this will knock all the air out. Pour into small individual ramekins, reserving about a tablespoon of the mousse. Sprinkle the desiccated coconut evenly over the top of each mousse.
4 Dye the reserved mousse yellow using the food colouring. Add a teaspoon into the centre of each mousse to look like an egg yolk. Chill the mousse in the fridge for at least four hours. ▪