White Chocolate mousse with raspberry compote and cinnamon crunch

My sons love white chocolate. Therefore, a recipe specifically for them. Ideal for preparing the day before. A stress-free and elegant dessert! Perfect here for my Christmas lunch with good girlfriends!

Recipe White Chocolate mousse with raspberry compote and cinnamon crunch

For 4 people

CHOCOLATE MOUSSE
75 g white chocolate
150 ml of cream
1 egg
Zest of 1 orange
1 – 2 tablespoons of Cointreau
CINNAMON CRUNCH
100g icing sugar
50 g of liquid butter
60 ml of orange juice
1 pinch of cinnamon
50 g each of chopped almonds and ground almonds
20 g of flour
RASPBERRY COMPOTE
150 g raspberries fresh or frozen
1 to 2 tbsp of sugar
100 ml of water
Possibly fresh mint for garnish

Prepare the chocolate mousse at least four hours before consumption. For this, chop the white chocolate and melt over a hot water bath. Beat the whipping cream and leave in a cold place. Beat the egg over the hot water bath with the orange and cointreau. (BE CAREFUL not to make scrambled eggs!!!) Remove the bowl from the water bath and stir in the melted chocolate. Let it cool down. Gently add the cream, fill the mousse into the glasses and put in the fridge.

For the cinnamon crisp, preheat the oven to 180 °. Mix the icing sugar with butter, orange juice and cinnamon. Mix the chopped and ground almonds with the flour and stir in. Spread the dough very thinly on baking paper and bake until golden brown for 10 to 15 minutes. Allow to cool and break into pieces.

For the raspberry compote, caramelise the sugar in a saucepan. Deglaze with the water, boil and reduce by half. Add half of the berries. Simmer for five minutes and pass through a sieve. Add the remaining raspberries. Allow the compote to cool slightly.

Spoon over the chocolate mousse and garnish with the cinnamon crunch and mint sprigs.

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