White Chocolate Mousse


love coffee liqueur and it goes so well with this mousse. You can add brandy or rum if preferred either way it will be delicious!

200g white chocolate
300ml thickened cream
3 eggs
1 tsp gelatine
1 tsp coffee liqueur (optional)

On low heat in a large saucepan melt the cream and chocolate until smooth .
Boil the kettle and add the gelatine powder to 2 tbsp boiling water. Stir to dissolve and set aside to cool a little.
Remove the melted cream/white chocolate from the heat and strain through a sieve to remove any lumps that have not melted. Cool for a few minutes.
Separate the eggs and egg whites and fold the egg yolks only into the melted chocolate and the gelatine and whisk to combine. Add the coffee liqueur
Next use a hand whisk to mix the egg whites to soft peaks, gently fold in until combined, there should be air bubbles.
Place into bowls and set in the fridge for 6 hours.
Serve with biscotti ๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜

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