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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Melt the chocolate in a bowl over some barely simmering water. When it has melted, whisk in the milk until smooth and leave to cool.
Whisk the egg whites with the lemon juice until stiff and very gently fold into the chocolate mixture.
Whisk the double cream until it forms soft peaks and fold into the chocolate mixture.
Divide the mousse between two stemmed glasses and cover with cling film. Chill for at least two hours.
Ingredients:
175 Gram(s) Bar white chocolate
3 Ounce(s) Milk
1/4 Teaspoon(s) Lemon juice
2 Egg whites
8 Ounce(s) Double cream |
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