White Chocolate Mousse

Hmm here i come with chocolate that i promise that i'll upload and update the recipe here...looks like so yummy..yummy rite??? But here i serve with the extra blueberry from blueberry cheesecake

Ingredients:

100 g (31/2 oz/2/3 cup) white chocolate melts (buttons)

125 ml (4 fl oz/1/2 cup) skim milk

2 teaspoons powdered gelatine

400 g (14 oz) low-fat vanilla fromage frais or whipped yoghurt

3 egg whites

3 tablespoons passionfruit pulp, plus extra to serve

Method: 

1. Bring all the ingredients to room temperature to help ensure the mousse has a smooth 

    texture.

2. Put the chocolate melts and milk in a small saucepan and stir over low heat until the 

    chocolate has melted. Allow to cool. 

3. Pour 60 ml (2 fl oz/1/4 cup) boiling water into a heatproof bowl, sprinkle evenly with the 

    powdered gelatin, then stir until dissolved. Using a wooden spoon, stir the gelatine into the 

    chocolate mixture.

4. Put the fromage frais in a large bowl and gradually stir in the chocolate mixture, a little at a 

    time, stirring until  smooth after each addition. 

5. Beat the egg whites in a clean, dry bowl using electric beaters until soft peaks form. Gently 

    fold into the chocolate mixture with the passionfruit pulp. Divide among eight 125 ml (4 fl 

    oz/ 1/2 cup) serving dishes or a 1 litre (35 fl oz/4 cup) glass bowl. 

6. Refrigerate for 3 hours, or until set. Serve garnished with a small dollop of passionfruit 

    pulp.

Credit to Ma friend Sista Maryam Nesirwan!

Have Fun!!!