White Chocolate + Lavender Mousse
2 egg yolks
50 g sugar
85 mL whipping cream
125 mL whipping cream
1 teaspoon lavender extract
170 g (6 ounces) white chocolate, melted and cooled
In the bowl of an electric mixer, whip the yolks and sugar on high speed until pale and thick. Meanwhile, add the 85 mL of cream to a small saucepan over medium heat, and bring to a simmer. With the mixer going, pour the hot cream into the egg mixture in a slow and steady stream. Once well combined, return the egg-cream mixture to the saucepan, and heat over medium until thickened. Remove from the heat, pour through a strainer into a bowl, and set aside to cool.
Add the 125 mL whipping cream and lavender extract to the bowl of the mixer, and whip on medium-high speed until soft peaks form. Fold the egg-cream mixture into the cream, followed by the melted chocolate. Chill for one hour.
Re-attach the bowl to the mixer, and whip on high speed until thick, and the mousse holds it’s shape.
© Half-Baked by Liz
*See related blog post here.