Missing my dairy products, I decided to attempt to make my own white chocolate mousse. I tried to make this without double cream as although I know you are able to purchase it, my local supermarket doesn’t have lactose-free cream. As with all attempts at first it didn’t go exactly to plan and I had to add other ingredients as I went. Although it tasted great as a mousse, it was lacking the whipped light texture that makes mousse so enjoyable to eat. As a result I ended up freezing it after eating a little and it was absolutely brilliant as an ice cream. It froze beautifully and really filled the ice cream shaped void that fodmap has left me with!
The whole thing was quite rich and is definitely a bit of a decadent treat. This is probably because I used absolutely cheapest white chocolate (can’t always afford the posher types which are 5 or so times the price!!) which has a very high sugar content compared to other better quality ones. I would split the quantities used below into two or three small ramekins, rather than going for one mega portion like I did!
Ingredients (Makes one medium size bowl – enough for 2)
2 Egg Whites
Teaspoon of Vanilla Essence
45g White Chocolate (melted)
20g Icing Sugar
Tablespoon Lacto-free Cream Cheese
100ml Lacto-Free Skimmed Milk
Cranberries and dark chocolate shavings to top
- Combine the egg whites, vanilla essence, sugar and milk in a bowl and whisk until it begins to thicken. We want this to get as thick as possible.
- Add in the cream cheese and whisk again. Then set aside for 20 mins.
- This is then the tricky bit, you want to combine the melted chocolate into the mixture without it hardening when it hits the cold mixture. Consequently, do not add in the melted white chocolate straight after it has been melted. Allow this and the milk mixture to cool and warm up respectively to decrease the temperature difference.
- Add in the white chocolate in several additions, and do so slowly, so you can gauge if it is hardening. Whisk to combine. If it becomes apparent that the chocolate is hardening you can put the whole mixture in the food processor to blitz the chocolate bits.
- Once combined place in the fridge to set for a couple hours to make it mousse like. This will have a thicker skin but will be rather liquid underneath. I recommend freezing it straight away and enjoying as a frozen dessert. It will again need a few hours to set in the freezer.
- When ready to eat remove from the fridge or freezer and sprinkle with cranberries and dark chocolate shavings for that little bit extra of decadence.