White Chocolate Mousse

This is the most divine, light and fluffy white chocolate mousse.  Serve on its own or with whatever fruit is in season – raspberries, strawberries, blueberries are all very good.

Serves 2


  • 50g (2ozs) white chocolate, chopped
  • 75ml (3fl ozs) cream
  • 1/2 leaf of gelatine
  • 1 large egg white
  • 25g (1oz) caster sugar


  1. Place the chocolate in a bowl sitting over a saucepan of simmering water, allow it to melt, then set aside and allow the chocolate to cool slightly. 
  2. Whip the cream until almost stiff, place in the fridge.
  3. Place the gelatine in a bowl of cold water for 3 or 4 minutes, allow it to soften, drain off the water and then add 2 tablespoons of boiling water and stir to dissolve the gelatine.
  4. Place the egg white in a bowl with half the sugar, whisk until it’s firm then add the remaining sugar and continue whisking until the mixture is stiff. 
  5. Pour the dissolved gelatine into the melted chocolate and stir to mix, then fold in the whisked egg white mixture then lastly fold in the cool whipped cream. 
  6. Pour into glasses or bowls, cover and place in the fridge for a couple of hours until just set.