Limoncello White Chocolate Mousse

1. 1

   Dissolve the gelatine in the hot water.

2. 2

   Melt the chocolate in a bowl over a pan of Simmering water.

3. 3

   Prepare the gelatine.

4. 4

   Put the egg and egg yolk in a bowl over a pan of simmering water and whisk until the mix is thick and creamy and holds a tail. Too long and the eggs will scramble.

5. 5

   Add the melted chocolate, the softened gelatine and the Limoncello to the beaten egg and mix well.

6. 6

   Lightly whisk the cream and fold into the mixture.

7. 7

   Pour into 6 espresso cups and chill until set - about an hour.

8. 8

   Serve with a shot of Limoncello.

* Per serving · 4 servings · Values may vary.

No additional tips available.