Rooibos and white chocolate mousse
| Recipe By: | Zola Nene |
| Serves: | 4 |
| Cooking Time: | 10 minuets |
| Prep Time: | 20 minutes |
Ingredients
- 300 ml cream
- 4 tbsp rooibos tea leaves
- 100 g white chocolate, finely chopped
- 50 g castor sugar
- 1 large white egg
- white chocolate shavings
- woolworths ginger dippers, to serve
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place 200ml of cream into a pot along with the rooibos leaves, then bring to the boil, remove from the heat, then leave to steep for 5 minutes.
- Strain the rooibos cream to remove the tea leaves, then bring strained mixture to the boil again. Turn off the heat, then add chopped chocolate and stir until melted.
- Set aside to cool completely to room temperature.
- Place the egg whites into a bowl, then whisk to soft peaks over simmering water. Slowly sprinkle in the sugar, while whisking until stiff peak stage. Remove from the heat, and set aside.
- Whisk remaining 100ml of cream to soft peaks.
- Fold the meringue into the chocolate mixture, then fold in the whipped cream.
- Spoon into serving glasses and place into the refrigerator until set.
- Top with the chocolate shavings before serving with ginger biscuits on the side.
You could enjoy this recipe too
Buy the ingredients
Add to Cart