Bubble Wrap Mousse

for the remaining in white chocolate decadence this dessert hits the spot

The ingredient of Bubble Wrap Mousse

• 250g white chocolate broken into pieces
• three eggs
• 1 teaspoon vanilla extract
• 1 4 cup 55g caster sugar
• 300ml thickened cream
• 2 x 150g boxes lindt lindor white chocolate balls

The Instruction of bubble wrap mousse

• ufeffmelt chocolate in a heatproof bowl over a pan of simmering water do not permit the bowl touch the water remove from the heat then stir till clean set apart to chill
• meanwhile separate 2 eggs and set the eggwhites aside place the 2 egg yolks closing complete egg vanilla extract and 2 tablespoons sugar inside the bowl of an electric mixer and beat until thick and faded
• lightly whip the thickened cream to smooth peaks fold melted chocolate and cream into egg combination until blended
• in a separate bowl with smooth beaters beat eggwhites with last 1 tablespoon caster sugar till tender peaks form fold into egg combination to just integrate maintaining as plenty air in the mixture as possible place mousse in a tumbler serving dish and cowl with a layer of lindor balls chill for 4 6 hours until mousse is about then serve

Nutritions of Bubble Wrap Mousse

fatContent: 563 084 calories
saturatedFatContent: 39 grams fat
carbohydrateContent: 24 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: 46 grams sugar
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: 135 milligrams cholesterol