40 The Times Magazine
WHITE CHOCOLATE AND
BISCOFF MOUSSE
Serves 8
Biscoff biscuits are crispy
caramel biscuits, now sold
worldwide and easy to buy. They
are a perfect marriage with white
chocolate and my husband loves
them with his coffee too. The
mousse is fairly rich, so serve
it in small glasses or pots.
- 100g white chocolate,
broken into pieces - 300ml double cream
- 1 egg white
- 25g caster sugar
- 75g full-fat cream cheese
- 75g Biscoff biscuits
- Place the white chocolate
pieces in a small heatproof bowl
and pour in a third of the double
cream. Sit the bowl over a pan of
just simmering water, taking care
not to let the water touch the
base of the bowl, and heat gently,
stirring until the chocolate has
melted. Set aside to cool and
thicken slightly in a cold place. - Meanwhile, lightly whisk the
remaining 200ml cream until just
before it forms stiff peaks. - In a separate bowl, whisk the
egg white until stiff. Add the
sugar 1 tsp at a time, whisking
after each addition until shiny
and glossy. - Measure the cream cheese
into another mixing bowl and
beat until smooth (use an electric
whisk if needed). Fold in the
whipped cream, the white
chocolate mixture and finally
the egg white. Fold lightly until
incorporated, but be careful not
to lose any air. - Place the biscuits in a bag and
crush to fairly fine crumbs with
a rolling pin. - Divide half the mousse
between 8 small glasses. Sprinkle
half the biscuit crumbs on top,
then repeat the layers with the
remaining mousse and crumbs.
You should end up with a layer
of biscuit through the middle
of the mousse and a layer of
biscuit on top. - Place in the fridge to chill
for 1 hour before serving.
MARY’S TIPS- Do not overheat the chocolate
or it will split the mousse. - Can be made up to 6 hours ahead.
‘ The mousse is fairly rich so
serve in small glasses’