- 300g Callebaut White Chocolate Callet
- 4 Everyday Favourites Free Range Medium Eggs
- 230g Ae Rodda & Sons Cornish Clotted Cream
- 300g Double Cream.
- 120g Callebaut Milk Chocolate Callet
- 60g Callebaut Dark Chocolate Callet
White Chocolate & Clotted Cream Mousse
White Chocolate & Clotted Cream Mousse
White Chocolate & Clotted Cream Mousse
Ingredients
Method
1. Over a bains marie, melt the chocolate in a bowl.
2. Separate the egg yolks and egg whites into two bowls.
3. In another bowl whisk the double cream until stiff, then fold in the clotted cream.
4. Whisk the egg whites until peaks form.
5. Mix into the melted chocolate two egg yolks, then add the cream and mix until smooth.
6. Gently fold in the egg whites, portion into serving dishes and refrigerate.
7. Serve garnished with fresh strawberries or bananas.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
