White Chocolate Pots

A superb treat – this White Chocolate and Rum Mousse can be adapted and changed by adding a tablespoon of grated chocolate through the mixture whilst mixing it. Add some Orange zest to give it an orange flavouring.

To change the tastes, add the Chocolate or Zest whilst folding the Egg Whites into the Chocolate Mixture. Of course, you could always try using Dark Chocolate instead of White!

To Serve 2
90g White Chocolate
1tbsp Butter
1tbsp Dark Rum
1 Egg, separated
1tbsp Natural Fromage Frais

1. Break up the Chocolate into small pieces, and place in a heatproof bowl, along with the Butter. Place this bowl over a saucepan of simmering water, taking care to make sure that the surface of the water is kept out of contact with the bowl, otherwise the Chocolate may burn. Heat gently until completely melted, stirring all the time.
2. Remove the bowl from the heat (be careful, it’ll be very hot), and mix in the tablespoon of Rum, followed by the Egg Yolk. Add the Fromage Frais before leaving to cool.
3. Whisk the Egg White until it forms stiff peaks – use a clean, dry bowl for this, it makes it much easier. Slowly fold the mixture into the Chocolate Mixture, making sure it’s done evenly.
4. Divide into two separate portions, and place into serving dishes. Chill these until set.

Photo Courtesy of: stu_spivack