White chocolate mousse cakes
| Recipe By: | Claire Winstanley |
| Serves: | makes 9 mini cakes |
| Cooking Time: | 10 minutes |
| Prep Time: | 10 minutes + 2 hours for setting |
Ingredients
- 250 ml cream, whipped to soft peaks
- to serve raw flaked almonds, toasted
- 9 pack Woolworths orange mini bundt cakes
- 3 fresh thyme sprigs, leaves only
- honey
- 3 tsp Woolworths Almond butter, roasted
- white chocolate, shavings, to decorate
- 3 free range egg yolks
- 50 g castor sugar, plus extra for dipping the pastry shapes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Whisk the sugar and egg yolks together in a glass bowl and place over a pot of simmering water.
- Whisk continuously for 5 minutes using a hand mixer preferably until it begins to thicken. Remove from the heat and continue to whisk until the mixture is no longer warm to touch.
- Melt the white chocolate in the meantime and then set aside to cool slightly.
- Whip the cream until soft peaks form. Fold the cream into the cooled egg mixture. Finally fold in the white chocolate. Place the mousse in the refrigerator and allow to set for 2hrs.
- Slice the mini bundt cakes in half and pipe some of the mousse into the bottom half of the cake and sandwich with the other piece.
- Finally drizzle with honey and sprinkle over toasted almonds and thyme.
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