Spicy White Chocolate Mousse
A surprising combination of sweet white chocolate mousse with a spicy red pepper jelly layer. The subtle heat from the red pepper beautifully contrasts with the creamy sweetness of the white chocolate.
35m
Prep Time
0m
Cook Time
4h
Wait Time
4h 35m
Total Time
Ingredientsparts
- 1 gelatin sheet
- 100 ml apple juice
- 1/8 tsp red food coloring
- 1 small red pepper
- 150 g white chocolate
- 75 ml milk
- 200 ml heavy cream
- 1 tbsp rum
- 2 gelatin sheets
Instructionsparts
Soak gelatin in cold water for about 10 minutes.
Remove seeds from the red pepper and cut into strips.
Heat 100 ml apple juice with the pepper strips, do not let it boil. Let it steep for about 10 minutes.
Strain the apple juice and add the gelatin.
Add a little food coloring for a nice red color.
Let cool to room temperature.
Soak gelatin in cold water for about 10 minutes.
Heat white chocolate with milk until the chocolate melts.
Whip heavy cream until stiff.
Stir the rum into the chocolate mixture.
Heat 2 tbsp of water (microwave) to near boiling temperature, and dissolve gelatin. Then stir this well into the chocolate mixture.
Gently fold the chocolate mixture into the whipped cream.
Divide the mixture among 4 glasses and let set in the refrigerator for 1 to 2 hours.
Pour a thin layer of the still-liquid pepper jelly onto the mousse and place back in the refrigerator. Let set for at least a few more hours.
💡Tips & Notes
- •The dessert can be prepared a day in advance.
- •Use high-quality white chocolate for the best result.
- •The mousse must be completely set before adding the jelly layer.
- •Serve chilled in beautiful glasses for an elegant effect.