White chocolate mousse with cherry and almond splitter

Ingredients for White chocolate mousse with cherry and almond splitter

Instructions for White chocolate mousse with cherry and almond splitter

To prepare the White chocolate mousse with cherry and almond splitter recipe, please follow these instructions:

Split the vanilla pole and push the corners out. Pour the cream into a small saucepan and add the vanilla seed and bar.
Chop the white chocolate roughly while warming the cream up without reaching the boiling point.
Take the vanilla pole off the cream. Mix the hot cream and chopped chocolate into a bowl and stir around to achieve a blank mass without lumps. Cool for at least 8 hours, preferably for the following day.
Chop or cut the sliced ​​almonds nicely. Whip the cooled mass as it was whipped cream. Take care not to get whipped too much so it separates. Once it has reached a light and soft consistency, decorate it in a dessert glass.
Dip cold cherry sauce over the top of the mousse and sprinkle almond slices over it. Decorate with mint leaves and strips of orange peel. Voila! Ready for serving.