This White Chocolate Mousse with Blueberry Compote recipe is a decadent dessert. The Mousse can be fiddly to prepare, however well worth the effort. It is similar to the way that I make my Dark Chocolate Mousse which means the texture is light and airy yet full of flavor. Even though White Chocolate is technically not chocolate it will still be appreciated by those who have a sweet tooth.
2 x 125 punnets of blueberries
1 tablespoon caster sugar
1 tablespoon finely grated lemon zest
1 tablespoon of lemon juice
White Chocolate Mousse
200 g white chocolate, chopped
4 large eggs, separated
2 tablespoons caster sugar
160 ml thickened cream, whipped
To make the compote, combine all of the ingredients in a small saucepan and cook over a low heat for 3-5 minutes, or until softened and syrupy. Remove from heat, and set aside to cool. Once cooled, divide mixture between 4-6 individual serving dishes.
To make the mousse, gently melt the white chocolate in a glass bowl placed over a saucpean of simmering water. Remove from heat, and set aside for 10 minutes.
In a mixing bowl, beat egg whites and sugar together until soft peaks form.
In another bowl, whisk egg yolks until pale, then fold gently into chocolate.
Fold the egg whites and then the whipped cream into the melted white chocolate, until well combined.
Spoon on top of the blueberry mixture and set in the fridge for 3 hours.
Fresh blueberries are best kept in the fridge, unwashed in their punnet for 2-3 days.
Rinse them just before they will be used, as water accelerates deterioration. Blueberries are also simple to freeze.
Place them into an airtight container or heavy-duty ziplock bag and store them in the freezer for up to six months.