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Beetroot & White Chocolate Mousse

Serves 4

Directions

Melt white chocolate and 1/2 cup cream either on a double boiler or in the microwave on medium-high for 1 minute. If the chocolate is still retaining its shape, microwave for an additional 10-15 seconds, stirring until just melted. Let this cool completely.

Add the rest of the cream, icing sugar and vanilla extract in a small mixing bowl. Divide the cream mixture in half adding beetroot to one of the mixtures. Beat mixtures until soft peaks form. Be careful not to overbeat.

Split the melted chocolate mixture between the white cream and beetroot cream and fold in. Refrigerate. Spoon the layers into serving bowls. Serve with fresh berries or shaved white chocolate and edible flowers. 

 

 For more Beetroot recipes click here