Callebaut White Chocolate & Rhubarb Mousse

Callebaut White Chocolate & Rhubarb Mousse

Course: Dessert
Cuisine: French
Keyword: mousse
Servings: 4

Ingredients

Section 1

  • 6 Sticks Rhubarb
  • 1 Pinch Vanilla

Section 2

  • 400 ml Water
  • 14.1 oz Granulated Sugar
  • 110 ml White Wine
  • 1 Stick Cinnamon
  • 1 Lemon Juice (Juice 1 Lemon)

Section 3

Instructions

Section 1

  • Chop the rhubarb into bite-sized pieces.
  • Slice the vanilla pod lengthways and scrape the beans into a saucepan with the chopped rhubarb.

Section 2

  • Add to the pan and simmer over a medium heat for 15 minutes or until the rhubarb falls apart. Set to one side and allow to cool.

Section 3

  • In a separate pan, bring half of the double cream to the boil and then pour over the white chocolate callets.
  • Stir until all of the chocolate has melted, add the rest of the cream and leave to cool.
  • Once cool, whisk the chocolate cream mixture until it resembles whipped cream.
  • Spoon the rhubarb mixture into four dessert glasses and top with the white chocolate mixture, then enjoy!

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