White chocolate cream with licorice

I am not sure whether to call it a mousse or a cream, but it doesn’t matter what you call it, it is absolutely delicious and a great crowd-pleaser. It makes for a perfect dessert for dinner parties, because you need to make it ahead, preferably the day before. And it is very easy, so you can all have a go.

Don’t make very large portions as it is quite heavy. This recipe will make enough for 6 portions.

Finished dessert in chocolate bowls

Finished dessert in chocolate bowls

I tested this on some of my friends a few days ago, and it was very well received. If you serve the dessert in chocolate bowls like I did, then they resemble creamy Easter eggs too. šŸ™‚

Recipe:
350 ml whipping cream
250 grams good quality white chocolate, chopped
2 tsp licorice powder

Bring cream and licorice to the boil

Bring cream and licorice to the boil

Good quality white chocolate from Callebaut

Good quality white chocolate from Callebaut

Cook the cream and the licorice powder in a small saucepan. Bring to the boil and pull aside.
Put the chopped chocolate in a heatproof bowl and pour the hot cream mixture over. Stir until all the chocolate is melted. Let it cool a little on the bench before covering it with plastic and then put it in the fridge to cool and set. It should preferably cool over night.
When you are ready to serve, and the mixture is cold and set, find your electric hand mixer and whisk the mixture until it is like a thick whipped cream. A couple of minutes max.

Put 1 – 2 tablespoons of the mixture into your portion dishes.

 
 

Serve with fresh berries and lemon curd on top.

Lemon curd complements this dessert well

Lemon curd complements this dessert well

Tip:
If you have leftovers of the cream when finished plating, you can also use it for filling for macarons or choux buns.
You can serve with other topping too, but make sure to chose something with a bit of acidity to cut through the sweetness of the cream.

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Allergy friendly:
This dessert can be made dairy free and vegetarian if you use soy cream and dairy free chocolate. Then I would have used a normal darker chocolate instead of white to avoid chocolate with dairy. This would alter the appearance of the dessert, but it will still taste delicious.

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