pudding - White chocolate mousse with caramel sauce

By tinathorn

Ingredients

• 200 g white chocolate
• 250 ml double cream
• 1 tsp vanilla extract
• 4 eggs, whites only
• 50 g caster sugar
• 100 g caramel sauce

Details

Servings 4
Preparation time 15mins
Cooking time 20mins
Adapted from goodtoknow.co.uk

Preparation

Step 1

Break 175g of white chocolate into small, evenly-sized pieces and melt in a heatproof bowl over a pan of simmering water. Once all the chocolate has melted gradually stir in the cream and vanilla extract, and set aside to cool.
In a separate bowl use an electric mixer to whisk the egg whites until they form soft peaks when the beater is removed. Gradually add the sugar and continue beating until the mixture becomes glossy.
Stir a third of the egg whites into the chocolate mixture until fully combined, then use a metal spoon to fold in the remaining egg whites.
Divide the caramel sauce into four martini or small wine glasses.
Top with the chocolate mousse mixture and chill in the fridge, ideally overnight, or for a minimum of three hours.
Decorate by grating the remaining chocolate over the glasses before serving.