How To Make White Chocolate Mousse With Berries

Step 1: You will need:

Step 2: Mix the cream and the white chocolate

Start your mousse by adding the cream to a saucepan over a medium heat and bringing it to a simmer. While the cream is heating, put the white chocolate into a mixing bowl.

When the cream finally begins to simmer, remove it from the heat and pour it over the chocolate. Using the whisk, blend it until the mixture is evenly combined.

Step 3: Chill the mixture

Now let the chocolate and cream mixture cool down to room temperature and then place it into the refrigerator for a minimum of 4 hours.

Step 4: Preheat the oven

You can now set the oven to 220° Celsius.

Step 5: Make the filo pastry

When working with filo pastry, never let it lie exposed to the air. Always keep it covered with a damp towel. If not, it will dry out instantly.

Begin by placing a sheet of filo pastry on the cutting board and with the brush, coat it liberally with butter. Follow by sprinkling the sheet with some powdered sugar and cover the first sheet with another layer of filo.

Flatten the sheet with your hands like our chef is showing you now. Repeat the whole process with the two lasting sheets.

Brush the last sheet with butter, sprinkle it with powdered sugar, and turn them all over, exposing the side that was against the cutting board. Now butter and sugar this side as well.

Next, cut the filo in half along its length. Trim the edges to make them nice and even and then cut the filo into 6 squares.

Step 6: Moulding the filo

You can now prepare the filo to be baked. Place the 6 small metal cups upside down on the lined baking tray and gently fit the filo on top of them, taking care not to tear the pastry.

Step 7: Bake the pastry

Now place the filo in the oven to bake for approximately 5-7 minutes. You can remove them when they are golden brown.

Step 8: Remove the filo from the cups

Once they pastry is done, carefully remove them from the metal cups. But be very careful! They will be very crispy and will crack very easily if mishandled.

Step 9: Whip the mousse

You are now ready to whip the refrigerated chocolate and cream mousse. Pour the mixture into a mixing bowl and whisk briskly. Keep whisking until the consistency becomes that of a lovely, velvety mousse.

Make sure not to over-whip the mousse or the mixture will curdle!

Step 10: Serve and garnish

Fill the crispy filo pastries with the white chocolate mousse and garnish it with fresh berries. Lightly sprinkle it with powdered sugar and it is ready to serve.