White Chocolate, Rose & Pistachio Mousse
Serves: 2, generously
  • 250g white chocolate with vanilla (I used Green & Blacks White Chocolate with Madagascan Vanilla)
  • 250ml double cream
  • 1 egg white
  • ΒΌ tsp rose water
  • handful of chopped pistachios
  • rose petals
  1. Melt the chocolate in a bowl over a pan of warm water, stirring gently. When melted and smooth, remove from the heat and set aside.
  2. In another bowl, whisk the cream, egg white and rose water into soft peaks.
  3. Put a spoonful of the cream mix into the cooled chocolate and stir to combine.Then fold the chocolate mixture back into the cream.
  4. Spoon between 2 jars or glasses. Sprinkle with the chopped pistachios and rose petals. Leave to chill in the fridge for at least 2 hours before devouring.
Recipe by The Foodie's Way at https://thefoodiesway.co.uk/white-chocolate-rose-pistachio-mousse/