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White chocolate mousse with black pepper and fresh mint

Gino D'Acampo from Market Kitchen
Black pepper gives a lovely warm kick to this creamy mousse from Gino D’Acampo

White chocolate mousse with black pepper and fresh mint

Method

1. Melt the chocolate in a heatproof bowl over a pan of simmering water. Once melted, stand the bowl on a cold surface to cool down slightly.

2. Pour the cream in a large bowl and whisk until it holds soft peaks.

3. Gently fold 2 tablespoons of the cream into the chocolate to lighten it, then fold all the chocolate mixture into the cream.

4. Once combined, gently fold in the black pepper and the sliced mint. Divide the mixture between six tall champagne glasses with a capacity of about 70ml each.

5. Chill in the fridge for about 20 minutes, decorate with a mint leaf and serve.

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Serves: 6

Prep: 15 min, plus chilling
Cook: 5 min

Ingredients
280g white chocolate, broken into pieces
1 tbsp freshly-ground black pepper
300ml double cream
12 leaves fresh mint, 6 finely sliced, 6 for decoration