White chocolate mousse with blackberry swirl

Method

1. Place the white chocolate, milk and vanilla in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water.

2. Heat until the chocolate is just melted, stirring regularly. Allow to cool for 5 minutes. Add the yolks, beating well after each addition.

3. Whip the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.

4. Whisk the egg whites in a large, dry, clean stainless steel bowl until soft peaks form.

5. Using a large metal spoon, fold through the chocolate mixture in two batches.

6. Divide the mousse between six 250ml serving dishes.

7. Using a fork, crush the blackberries in a separate bowl, then swirl over the top of the mousse. Cover and chill for 3-4 hours or until set.

Cooks Notes:
Please note that this recipe contains raw eggs.

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Ingredients

250g good quality white chocolate, chopped
80ml Milk
1 tsp natural vanilla extract
3 Eggs, separated
375ml double cream
250g Blackberries

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