Recipes

Method

1. Place the chocolate in a heatproof bowl over simmering water to melt. When smooth remove from the heat.
2. In a separate bowl, whisk the egg whites until they form stiff peaks. Add half of the sugar, and whisk until dissolved.
3. Add the remaining sugar and whisk again, until left with a smooth glossy mixture.
4. Pour in the whipped cream, and stir through until well combined.
5. Add the white chocolate to the egg whites, and use a metal spoon to fold until combined.
6. Tip three quarters of the blueberries into the mixture, and combine. Spoon the mousse into 4 glasses, and top each with the remaining blueberries.
7. Place in the freezer for 10 minutes to set, and serve immediately.