the chocolate powder with the butter previously melted.
In a separate bowl stir the egg yolk till having a foamy
mass and mix together with the chocolate powder and
Whip the cream and add to the former mixture.
Beat the egg white constantly until stiff peaks form.
Add to the mass slowly to get the mousse consistency and
pass to the fridge.
As it is an artisanal mousse we obtain less consistency
in the final product than the industrial mousses
although more density as the aeration is less efficient.
White chocolate mousse is not a frequent dessert but it
is the election in sophisticated dishes of combined
tastes with strong flavoured fruits, mint or plain
chocolate, with strong cocoa content.
Served alone can be decorated with a chocolate sauce and
some granules of our granulated plain chocolate.