Lorraine Pascale’s White Chocolate and Ginger Mousse

White Chocolate & Ginger Mousse

White Chocolate & Ginger Mousse

This recipe is from the book ‘Home Cooking Made Easy’  The recipe says it makes 4 large glasses but next time I’m more likely to serve it as 8 small glasses, as it was very rich and the servings were too big!

Ingredients

150g Creme fraiche

300 ml double cream

400g white chocolate (melted in the bottom of the Aga)

finely chopped stem ginger

Method

I whipped the double cream until thick and then whipped in the creme fraiche gently.

Next I added a spoonful of the cream/creme fraiche mixture to the melted chocolate and stirred it in.  I gradually added all the cream mixture to the chocolate in this way.  Finally I stirred in some chopped ginger.

I divided the mixture between 4 glasses and put it in the fridge for an hour.

Et voila!

 

 

 

 

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About weheartcards

http://www.etsy.com/shop/weheartcards Esther Warner started designing cards several years ago, then in 2003 she returned to University as a mature student, completing an IT degree. Since then she has developed her passion for paper and creativity by computerised card-making. In the corporate world she was awarded ‘Worcestershire Businesswoman of the Year’ in 2005 Esther says, “When was little I loved getting post. The excitement of getting a letter or something delivered to my door when it WASN’T my birthday or Christmas was really exciting. Wondering who had sent it and what it could be…. The anticipation of opening the envelope to discover what was inside was thrilling! ” In later years Esther was very homesick at boarding school and the daily post distribution became the most exciting part of the day. Each card from we♥cards is filled with love and made for the recipient personally, Esther hopes that they convey the excitement she felt when she was small and received a letter from her Grandma!
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