Almond and White Chocolate Mousse — Joseph Henry Limited

Serves 2

Delicious mousse made with white chocolate. The addition of almond essence is entirely optional, as this dessert is just as lovely without it. The recipe makes 2 very generous desserts, so if you are feeding 4 people, simply use smaller glasses or ramekins to serve.

2 TB flaked almonds
100g white chocolate
2 TB double cream
200g double cream
2 TB icing sugar
a few drops almond essence (optional)

Toast the flaked almonds in a hot dry pan until golden. Remove and allow to cool. Once cooled, use a sharp knife to finely chop them. Set aside.

Break the white chocolate into smaller pieces and place into a small pan. Add the two tablespoons double cream and allow the chocolate to gently melt over very low heat. Set aside to cool slightly.

Whip the 200g double cream to semi-stiff peaks. Add the icing sugar and a few drops of almond essence. Pour in the melted chocolate and half of the finely chopped almonds and whip the mixture until fairy stiff peaks (but not as stiff as butter).

Divide the mixture between two desserts bowls or glasses and place in the fridge for at least 4 hours to set.

To serve, scatter over the remaining chopped almonds. Enjoy!