Peppermint Mousse

Candy Cane White Chocolate Mousse

9 oz white chocolate

1/4 cup milk

1 1/2 tsp peppermint extract

3 large eggs, separated

1.5 cups heavy cream in the US

To decorate: red/pink food coloring, extra whipped cream, crushed peppermint candy canes

Place white chocolate, milk and peppermint extract in a heatproof bowl over a saucepan of boiling water, making sure the bowl does not touch the water. Heat until the chocolate is just melted, stirring regularly. Cool for 5 minutes, then beat in egg yolks one at a time until well combined. Whip cream to soft peaks in a separate bowl, and then gently fold into warm mixture until just combined. In a separate clean large mixing bowl, beat egg whites to soft peaks. Gently fold in the rest of the mixture into the egg whites until just combined.

If making the pink and white layers, place half the mixture in a separate mixing bowl and fold in food coloring until just combined. Spoon alternating amounts of pink and white mousse into six 1/2-cup capacity serving glasses. Chill for 3-4 hours or overnight in the fridge. To serve, top with extra whipped cream and a sprinkle of crushed candy canes.

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