- Serves: 6
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus 3 hrs chilling
- Effort: medium
- 250 g white chocolate, broken in pieces
- 1 tsp finely grated orange zest
- 1 tsp rose water
- 325 ml double cream
- 300 ml single cream
- 250 g caster sugar
- 1 tsp vanilla extract
- 2 tbsp gelatine, dissolved in 4 tbsp cold water
- mint leaves, to decorate
For the raspberry sauce:
- 500 g fresh or frozen raspberries, thawed
- 3 tbsp caster sugar
- 4 tbsp orange-flavoured liqueur or champagne
- fresh raspberries
- mint leaves
1. Melt the chocolate in a double boiler (or in a metal bowl set over a pan of boiling water), stirring until smooth. Stir in the orange zest and rose water.
2. Pour both the creams into a saucepan. Bring almost to boiling point, but do not allow to boil. Add the sugar, vanilla and dissolved gelatine, stirring well. Remove from heat.
3. Combine the melted chocolate and cream mixtures in a bowl and mix well. Allow to cool before pouring into long-stemmed glasses. Chill in the fridge for at least 3 hours.
4. Meanwhile, to make the raspberry sauce: put the berries in a bowl, sprinkle with sugar and pour in the liqueur. Allow to sit at room temp for about 1 hour, tossing the berries every 15 minutes.
5. To serve, spoon the sauce over the cold mousse and decorate with fresh berries and mint leaves.
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