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Vanilla Vodka, White Chocolate and Raspberry Mousse

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Indulgent boozy dessert.

Indulgent boozy dessert.

Ingredients

Serves: 6-8

Metric Cups
  • raspberries
  • 1 egg (per person)
  • 57 grams white chocolate (per person)
  • double cream
  • 50 grams chocolate (shavings)
  • vodka (vanilla flavoured)
  • raspberries
  • 1 egg (per person)
  • 2 ounces white chocolate (per person)
  • heavy cream
  • 1¾ ounces chocolate (shavings)
  • vodka (vanilla flavoured)

Method

Vanilla Vodka, White Chocolate and Raspberry Mousse is a community recipe submitted by crouchcat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Start by putting raspberries into individual pretty glass bowls - I won't give amounts, you know how much you want. Fresh raspberries are best, but I suppose you could use thawed frozen ones. Pour over them at least two tablespoons of vanilla vodka (add a bit more if you like!)
  • Use 2 oz (50grams) of good quality white chocolate per person. Melt, either in a bowl over hot water, or very gently in the microwave, but don't let it get too hot.
  • You need one egg per person. Separate yolks from whites. When the chocolate is fully melted, let it cool a bit, then stir in the egg yolk, and beat the mixture well. It might clag up a bit, but don't worry, all is well.
  • Whisk the egg white until foamy and softly peaking, not too stiff. Stir in one tablespoon into the chocolate mixture, then gently fold in the rest.
  • Pour this mixture over the raspberries and vodka, and leave in the fridge for a good few hours to set.
  • It doesn't set hard, it's more of a soft creamy gloop. A dollop of softly beaten double cream on top finishes it off, or you can get all creative with shaved chocolate and a strategically placed raspberry! Enjoy - Helen.
  • Start by putting raspberries into individual pretty glass bowls - I won't give amounts, you know how much you want. Fresh raspberries are best, but I suppose you could use thawed frozen ones. Pour over them at least two tablespoons of vanilla vodka (add a bit more if you like!)
  • Use 2 oz (50grams) of good quality white chocolate per person. Melt, either in a bowl over hot water, or very gently in the microwave, but don't let it get too hot.
  • You need one egg per person. Separate yolks from whites. When the chocolate is fully melted, let it cool a bit, then stir in the egg yolk, and beat the mixture well. It might clag up a bit, but don't worry, all is well.
  • Whisk the egg white until foamy and softly peaking, not too stiff. Stir in one tablespoon into the chocolate mixture, then gently fold in the rest.
  • Pour this mixture over the raspberries and vodka, and leave in the fridge for a good few hours to set.
  • It doesn't set hard, it's more of a soft creamy gloop. A dollop of softly beaten heavy cream on top finishes it off, or you can get all creative with shaved chocolate and a strategically placed raspberry! Enjoy - Helen.
  • Tell us what you think