225 g White Chocolate Couverture
250 g cream
2 egg whites
2 tablespoons of Caster Superfine Sugar
2 tablespoons of grated coconut
2 tablespoons of banana liqueur
a pinch of Trapani Sea Salt
Pour 100 grams of cream into a pan and warm up over a gentle heat. Break the White Chocolate Couverture into pieces, add this to the cream and melt. Remove from the heat, add the coconut and leave the chocolate cream to cool. In the meantime, whip the remaining cream (not too stiff) together with the Caster Sugar and beat the egg whites with a pinch of Trapani Salt. Then mix the banana liqueur into the cooled chocolate cream and fold the egg white mixture in one bit at a time. Fold the whipped cream into the chocolate mixture. Divide the mousse into coupes and leave to set in the fridge. Delicious with fresh exotic fruits, red fruits or fresh green sprigs of mint.
The white chocolate aromas combine stunningly well with the aromas of exotic fruits such as banana, passion fruit, coconut. But red berries (raspberries, strawberries, etc.) also make an excellent partnership. Try it out some time. You will be amazed!
Recipe adapted from and photo courtesy of www.barry-callebaut.com