White Chocolate Mousse
An incredibly simple two-ingredient dessert from Matt Preston
Air Date: 21 May 2015
Recipe by: Matt Preston
- Place chocolate in a bowl. Place cream in a saucepan, set over high heat and bring to just below boiling. Pour hot cream over chocolate and combine with whisk until chocolate has completely melted. Set aside in the fridge to chill overnight.
- Remove cream mixture from fridge and transfer mix to an electric mixer with whisk attachment. Whisk on high until thick and almost doubled in size. Transfer to a piping bag.
- Place blueberries in individual serving dishes. Pipe over chocolate mousse. Sprinkle with coriander seeds and lemon zest.
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