• White chocolate and fig mousse is a dreamy dessert. Sweet and smooth, it’s a great combination of rich and earthy, thanks to the fresh figs. This is a lovely dessert to serve at a fancy dinner party or high tea.

    Recipe by Sarah Dall

    Photograph by Dawie Verwey

    White chocolate and fig mousse

    Serves: 4
    Cooking Time: 15 mins + refrigeration

    Ingredients

    • 9 (15g) gelatine leaves
    • 300g white chocolate
    • 325ml fresh cream
    • 4 extra large egg yolks, whisked
    • 8 ripe figs, puréed
    • powdered gold food colouring, to serve
    • fresh figs, to serve

    Instructions

    1

    Soak the gelatine leaves in cold water until soft.

    2

    Melt the chocolate and 100ml of the cream together in a large pot over medium heat.

    3

    Squeeze out excess water from gelatine and add to chocolate cream mixture. Stir in egg yolks, strain and set aside to cool.

    4

    Whip the remaining 225ml cream to stiff peaks. Fold the whipped cream and fig purée into the chocolate cream mixture.

    5

    Pour into greased 6cm round moulds and refrigerate until set.

    6

    To serve, remove from the moulds and garnish with gold-dusted fresh figs.

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