White chocolate mousse with blackcurrant sauce

Ingredients for White chocolate mousse with blackcurrant sauce

Instructions for White chocolate mousse with blackcurrant sauce

To prepare the White chocolate mousse with blackcurrant sauce recipe, please follow these instructions:

Melt the chocolate completely over water bath for low heat. Style to the page.

Whip the eggs above the water bath, for the mass is thick, warm and breezy, and the wand forming tracks, about 10 minutes total.

Add the melted chocolate, and whisk again, to the mass has an even consistency. Whip on in cold water bath, so it's slightly chilled before the stiftpiskede cream turned into.

Advantage mousse into 4 individual bowls, and style them cold, mousse is stiffened, approximately 3-4 hours.

For currant sauce cooked berries up with water, add sugar to the berries are never boil them to death, and cook with, for it is melted. Sieve the sauce, and cool completely.

By serving poured a thin layer black currant sauce over mousse.

Tips:
It is important to use real white chocolate in plates or as a bride. Small-slip pastilles contains too much fat, the cream sticks together.