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Creamy White Chocolate Cherry and Raspberry Mousse
MAKES 20
PREPARATION 45 minutes
COOKING TIME 1-1½ minutes for melting chocolate
INGREDIENTS
2 x 425g cans John West Black Cherries, drained
2 cups fresh or frozen raspberries
2 tablespoons raspberry jam
250g packet cream cheese, softened
4 eggs, separated
400g white chocolate, melted (see tip below)
600 ml cream, semi whipped
20 disposable stemmed cups
Chocolate hearts for decorating (see tips)
STEP 1
Combine drained John West Black Cherries and raspberries. Place raspberry jam in a small microwave bowl and heat in a microwave oven on 50% power for 30 seconds. Stir raspberry jam into cherry mixture and divide the mixture between cups.
STEP 2
Place cream cheese into a medium bowl and beat until smooth, add egg yolks beating in one at a time.
STEP 3
Gently stir cooled melted chocolate into the cream cheese mixture and fold in semi whipped cream.
STEP 4
Beat egg whites until stiff and gently fold into mixture. Spoon mixture into cups, cover and refrigerate overnight. Decorate with chocolate hearts.
TIP
To melt chocolate – break chocolate into pieces and place into a microwave safe bowl. Microwave on 50% power for 2-3 minutes, stirring halfway. Take out of oven before completely melted. Stand for 1 minute to finish melting; this way the chocolate will not over heat.
To make chocolate hearts or other shapes use compounded chocolate as this chocolate retains its shape.
Semi whipped cream is at a stage when soft peaks will just hold.
CHOCOLATE HEARTS
To make decorative hearts to garnish mousse, melt dark compounded chocolate following packet directions.
If you are not comfortable piping chocolate freehand, draw a stencil of a heart approximately 5cm long on a piece of paper (or print some designs from the computer). Cover the design with a sheet of greaseproof or baking paper.
Spoon melted chocolate into a paper piping bag and trace the design, repeat to make 20 hearts. Leave to set. Carefully remove from paper and store in airtight container in a cool place. Only refrigerate in warm climates.
NB Compounded chocolate has a vegetable shortening in it which allows this type of chocolate to set hard at room temperature. Cooking or eating chocolates require refrigeration to set and will go soft again at room temperature. The packet of chocolate will state on the label ‘compounded’.
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