Wicked White Chocolate Mousse (serves 4-6)
- 3 medium egg yolks
- 40g milk (plus extra to stop it burning, see method)
- 30g caster sugar
- 150g white chocolate, melted
- 300ml whipping cream, whipped but not too much (you should just be able to see a trail when you lift the whisk, but the cream shouldn't be stiff)
- Whisk the sugar into the egg yolks.
- Put the milk into a saucepan and bring to the boil. You may want to put more milk than stated in the recipe if you don't have a small enough saucepan, otherwise it may burn. Then just weigh out 40g of the boiled milk.
- Pour the hot milk over the egg yolk mixture. Whisk it in, then put the mix back in the pan (if you've burnt any milk on the bottom, use a clean pan). Cook it carefully, whisking all the time, until the mixture thickens. Don't get the mixture too hot or the eggs will scramble!
- Pour the mixture into a mixer and leave it whisking until the bowl no longer feels hot to the touch.
- Stir in the melted chocolate.
- Fold in a little of the whipped cream to loosen the mixture, then gently fold the chocolate mixture into the remainder of the cream.
- If the mix is still very sloppy, whisk it gently with a balloon whisk until it becomes thick. Spoon into martini glasses and refrigerate.