Nothing says Christmas more than redcurrant. These cute, little red berries give a Christmas touch to each dish. You can serve this white chocolate mousse any time of the year of course, but if you add some red berries to them they make a great Christmas dessert. On this page I’m sharing the recipe for white chocolate mousse with redcurrant.
I love the color combination of the white chocolate mousse and the red berries. The white chocolate reminds me of snow, which makes it extra perfect as a dessert in the winter months. I’ve also shared a recipe on my blog for edible snow globes in which I also use white chocolate to represent snow.
Adding the red berries in this recipe gives this recipe a completely different feel. Festive and elegant.
Redcurrant also grows in the Netherlands. So in the Netherlands you can buy local redcurrant at Albert Heijn from Berrybrothers.
Recipe White Chocolate Mousse with Redcurrant
Ingredients (serves 4):
80 ml milk
1 egg yolk
1 tablespoon sugar
250 ml whipped cream
100 grams white chocolate
150 grams redcurrant
Warm up the milk in a sauce pan. Whisk the egg yolk with the sugar until it’s light and creamy. Little by little, add the warm milk. Stir well while you add the milk. Pour the mixture back in the saucepan and let it set on low fire.
Finely chop the white chocolate. When the milk mixture is thick (please note that this might take 10-15 minutes), take the pan of the fire and add the white chocolate. Stir well so that the chocolate melts.
Cool down this mixture. The fastest is by putting the sauce pan in a bowl of ice cold water.
In the meantime, mix the whipped cream until white peaks have formed.
Add the cooled down white chocolate little by little and stir with a wooden spatula.
Divide the white chocolate mousse over 4 small bowls and let it set in the fridge. You want them to set for at least 4 hours, but preferably overnight.
Top each portion with some redcurrant.