White chocolate mousse with rhubarb
This pretty dessert combines a light, sweet white chocolate mousse with tart rhubarb for a perfect balance of sweet and sour. Top with white chocolate curls for an elegant garnish. If rhubarb is out of season, passion fruit makes a great substitute.
Ingredients
Rhubarb
- 1kg rhubarb , trimmed into short lengths (the pink forced stuff looks particularly good here if it’s in season)
- 250g of golden caster sugar
Mousse
- 200g of white chocolate
- 300ml of double cream
- 2 eggs , at room temperature, yolks and whites separated
- 1 pinch of salt
- 2 tbsp of golden caster sugar
White chocolate curls
- 100g of white chocolate
Method
Combine the rhubarb and sugar in a saucepan and cover with water. Simmer very gently until the rhubarb is almost tender but still a little undercooked - around 6 minutes. Allow to cool for a couple of minutes in the liquid, then remove the rhubarb and place into a cold container
- 1kg rhubarb , trimmed into short lengths (the pink forced stuff looks particularly good here if it’s in season)
- 250g of golden caster sugar
Reserve the syrup and keep in a clean jar or container in the fridge to use in cocktails, mix with sparkling water, or use to flavour other desserts
To make the mousse, melt the chocolate in a bain marie then allow to cool to until just warm to the touch
- 200g of white chocolate
On medium speed, whip the cream until you just reach the stiff peak stage, then mix in the yolks
- 300ml of double cream
- 2 eggs , at room temperature, yolks and whites separated
Fold in ¼ of the cream, then half the egg whites, then the remaining cream and remaining egg whites
Add a layer of rhubarb to the bottom of 4-6 dessert dishes (depending on size). Top with the mousse, cover and transfer to the fridge to set for 4 hours or overnight
To make the chocolate curls, melt the chocolate in a bain marie and spread over the back of a baking tray using an offset spatula
- 100g of white chocolate
Transfer to the fridge, uncovered, for 10 minutes
Use your offset spatula, a dough scraper or a butter knife to slide under the chocolate on the baking tray, pushing it up so it forms little curls and curved shards. If it shatters immediately into lots of small pieces it’s a little cold, allow it to warm up for a minute or so. If it’s too soft, return to the fridge for 5 minutes more, or until you have the right consistency. Store the curls in the fridge until needed
Remove the mousses from the fridge 30 minutes before serving, and then garnish with the chocolate curls
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White chocolate mousse with rhubarb
