Quick White Chocolate Mousse

prep 5 mins cook 10 mins
  • 125 g (4 oz) caster sugar
  • 50 g (2 oz) shelled pistachios
  • 200 g (7 oz) white chocolate, chopped
  • 280 ml (9½ fl oz) double cream

Dissolve the sugar with 4 tablespoons water in a small pan over a low heat. Increase the heat and boil until it begins to caramelize. Tip in the pistachios and stir, then pour the mixture on to some greaseproof paper on a baking sheet and leave to set.

Put the chocolate in a heatproof bowl. Heat the cream in a pan until it reaches boiling point, then remove from the heat and pour directly over the chocolate, stirring constantly until it has melted. Refrigerate until cold, then beat with a hand-held electric whisk until thick.

Spoon the cold chocolate into serving dishes, decorate with broken shards of the pistachio praline and serve.

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