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Butlers White Chocolate Ganache Mousse

Butlers White Chocolate Ganache Mousse

An elegant and delicious dessert, ideal for dinner parties when you want to impress!

Ingredients:

  • 300g (10.5oz) Butlers White Chocolate
  • 500ml (17fl oz.) double cream
  • 1 box Amaretti biscuits (approx. 8 per serving, 4 per layer) – (Available to purchase in Superquinn)

Utensils you will need:

  • Medium saucepan
  • Glass (or ceramic) mixing bowl (which should cover the saucepan) x 3
  • Electric or hand whisk
  • 1 tablespoon
  • Rubber/plastic spoon/spatula
  • Oven gloves
  • Large pouring jug
  • Six small glasses

How long it will take:

30 minutes excluding refrigeration time

How to make The Mousse:

  1. Beat the cream in a bowl until it clings to the whisk.
  2. Crush the Amaretti into uneven pieces, with some crumbs (this can be easily and tidily done in a sandwich bag).
  3. Transfer two tablespoons of the cream into another bowl and put the rest in the fridge.
  4. Place the chocolate buttons in a glass bowl over the boiling water to create a bain-marie. 
  5. Stir occasionally, watching until the lumps have disappeared and the chocolate is smooth.
  6. Once melted, using oven gloves, remove the bowl from the water.
  7. Slowly pour the white chocolate over the small amount of cream, gently stirring without stopping. 
  8. Once combined, stop immediately.  The consistency should be as double cream before whipping.
  9. Gently fold the remainder of the whipped cream into the white chocolate and cream mix, using a spatula to gently blend the ingredients.
  10. Transfer the mixture into a large pouring jug (or use a mixing bowl with a pouring lip) and refrigerate for two hours.
  11. Take the six small glasses and pour the ganache until one third full. 
  12. Sprinkle a layer of broken Amaretti on top, which should be about 0.5cm (0.2in) deep and touch the edges of the glass so that it is visible from the side.
  13. Pour another layer of ganache and sprinkle another layer of Amaretti, before topping with a final layer of ganache.
  14. Refrigerate.