'bubble Wrap' Mousse

INGREDIENTS

250g white chocolate, broken into pieces
3 eggs
1 teaspoon vanilla extract
¼ cup (55g) caster sugar
300ml thickened cream
2 x 150g boxes Lindt Lindor White chocolate balls

METHOD

Melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove from the heat, then stir until smooth. Set aside to cool.

Step 2
Meanwhile, separate 2 eggs and set the eggwhites aside. Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.

Step 3
Lightly whip the thickened cream to soft peaks. Fold melted chocolate and cream into egg mixture until combined.

Step 4
In a separate bowl with clean beaters, beat eggwhites with remaining 1 tablespoon caster sugar until soft peaks form. Fold into egg mixture to just combine, keeping as much air in the mixture as possible. Place mousse in a glass serving dish and cover with a layer of Lindor balls. Chill for 4-6 hours until mousse is set, then serve.

INFO & TIPS

http://www.taste.com.au/recipes/21195/bubble+wrap+mousse?ref=collections,dessert-recipes

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