White chocolate mousse with poached rhubarb

White chocolate mousse with poached rhubarb

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Prep: 40 mins Cook: 30 mins plus chilling

More effort

Serves 6

This decadent seasonal dessert with a light, white chocolate mousse uses fresh, sweet poached rhubarb and crunchy oats to add texture as a topping

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal500
  • fat34g
  • saturates20g
  • carbs39g
  • sugars27g
  • fibre2g
  • protein7g
  • salt0.3g
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Ingredients

    For the mousse

    • 150g white chocolate
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 4 large egg whites
    • 1 tbsp golden caster sugar
    • 200ml double cream

    For the poached rhubarb

    • 185ml white wine (or a mini bottle)
    • 1 tbsp golden caster sugar
    • 1 vanilla pod, split lengthways and seeds removed
    • 4 tall rhubarb stalks (about 375g), cut into 5cm pieces
      Rhubarb

      Rhubarb

      roo-barb

      Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

    For the topping

    • 75g jumbo oats
    • 30g plain flour
    • 2 tbsp golden caster sugar
    • 50g melted butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    Method

    1. Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.

    2. While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.

    3. Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.

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    Comments, questions and tips

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    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    ldupuy
    19th Mar, 2017
    This looks nice, but which type of white wine do we need? Sweet or dry? Thanks in advance for your answer
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.