Panettone White Chocolate Mousse

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I love Pannetone, I could eat it all day, everyday. The Pannetone aroma, I would die for! Oh, the scents of bergamot, tangerine, lemon and vanilla is heaven in a bottle, I tell you. I was a goner the first time I caught a whiff of it in the mid 90′s and have never looked back since! I went through a stage of using it for everything and I mean EVERYTHING! Even good in the bath!!!

This particular mousse was dreamt up during this period when one of my cookery students asked me to cater for her small wedding party in London, where I was living then. She wanted a white chocolate mousse for her white wedding but she wanted it to be different, something her 50 guests and mother-in-law would remember! Sometimes, it’s all about timing! Needless to say, it was a huge hit. Good thing though that I resited the urge to “panneton-ise” everything else!

I like to serve these in little espresso or lungo cups as they’re pretty rich, with dark chocolate shavings or brandy snaps. Yummy!

Ingredients (makes 6 espresso cup servings)

200 g good white chocolate, like Green and Black’s

150 ml double cream

2 egg whites

4 drops pannetone aroma (can be substituted with any flavour like vanilla, lemon, lime, ginger, IF YOU MUST!))

dark chocolate shavings, wafers, brandy snaps to serve.

 

Method

I always melt chocolate in the microwave and have never had a problem. I suppose the key is to adjust the power, especially with white chocolate as it burns easily. Mine is 1000 watts and I use it at 50% power to melt chocolate.

1. Break the chocolate into little pieces and place in a large microwaveable bowl. Add the cream.

2. Heat at medium power for 2-3 minutes until melted . Stir to completely melt the chocolate.

3. Add the pannetone aroma or whatever flavouring you want. Set aside to cool slightly.

4. Beat egg whites in another bowl until stiff.

5. Gently fold a couple of tablespoons of the egg white into the chocolate mixture to lighten it before folding in the rest, GENTLY. You don’t want to knock all the air out, this is to achieve that light texture synonymous with a good mousse.

6. Dish into little cups for a dainty affair and serve, sprinkled with some dark or milk chocolate shavings.