Ingredients

• 175g (6oz) white chocolate, broken into pieces
• 90ml (3fl oz) milk
• 2 egg whites
• 1.25ml (1/4 tsp) lemon juice
• 225ml (8fl oz) double cream
• grated plain chocolate, to decorate

Tools

• Balloon Whisk

Method

1. Place the chocolate in a bowl over a pan of barely simmering water and stir until melted. Stir in the milk and set aside.
2. Fit the Whisk and place the egg whites and lemon juice in the Kenwood Bowl. Whisk until the egg whites become stiff, then very gently fold into the chocolate mixture.
3. Whip the double cream, using the Whisk, until it starts to form soft peaks. Gently fold into the chocolate mixture.
4. Divide the mousse between four stemmed serving glasses and chill for at least 2 hours. Sprinkle with grated chocolate and serve.

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