White Chocolate Clementine Mousse with Cranberry Compote
A delicate, creamy indulgence laced with a hint of clementine and paired with a vibrant, sweetness-tempering, cranberry compote resulting in mouthful after mouthful of white chocolatey bliss.
- 4 large eggs separated - yolks only (keep the egg whites for another recipe)
- 2 tbsp caster sugar
- 3 tbsp cold water
- 300 g white chocolate broken into small pieces
- 80 g unsalted butter melted
- 600 ml double cream beaten
- 2 clementine’s juice only
- 150 g fresh cranberries (frozen can be used too)
- 100 g maple syrup
- 2 clementine’s grated rind only
- To make the compote, put all the ingredients in a medium sized saucepan and bring to a boil over a medium heat. Once you’ve reached boiling stage, turn the heat down, cover, and simmer on a low light for 10 mins until thickened and syrupy. Remove from the heat, cool and then place in an airtight lidded container and chill until ready to serve.
- To make the mousse place the egg yolks, caster sugar and 3tbsp cold water into a medium sized glass bowl and whisk briefly to combine.
- Sit the bowl over a saucepan of gently simmering water and continue to whisk for 10-15 minutes until the mix is thick and golden (you can use a manual whisk but an electric one will save your arms!) and then remove from the heat to cool.
- Place the chocolate in a glass bowl over a pan of gently simmering water, stirring occasionally until the chocolate has melted and is smooth and glossy. Remove from the heat and leave to cool for 5 minutes before stirring in the melted butter and combining thoroughly – don’t be tempted to add the butter when the chocolate is still too hot, or the mix will “seize”.
- Put the double cream and clementine juice into a large mixing bowl and whisk until the mix leaves soft peaks when you raise the whisk out the of bowl – do take care not to overbeat.
- Using a large metal spoon, gradually fold the chocolate mixture into the egg yolks and then, in 2-3 batches, fold in the whipped cream using as few movements as possible so as not to knock too much of the precious air out – I find that using the “figure of 8 method” is the best technique for doing this. The white chocolate has a tendency to sit at the bottom of the bowl, so ensure you get your spoon right to the bottom when you’re folding.
- Carefully spoon the mousse into your serving dish (or use individual serving containers) and leave to chill in the refrigerator for at least 4-6 hours – but overnight is ideal.
- Before serving, spoon the chilled cranberry compote over the top – or serve it on the side if you prefer.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – This chocolate mousse can be kept, well wrapped, in the fridge refrigerate for up to 4 days so it’s ideal for making ahead. For extra decadence, you can decorate the finished mousse with white, milk or dark chocolate shavings instead of (or as well as!) the cranberry compote or with your choice of other berries… the possibilities are endless! I love giving the dish an especially elegant twist for special occasions by garnishing it with homemade buckwheat granola clusters, crushed candied pecans, oven roasted figs and amaretto… just stunning.