You will need
1 ¼ cups (310 ml) cold tap water
1 cup (250 ml) fresh cream
1 x 310 g Ina Paarman’s Chocolate Mousse
200 g white chocolate
50 g pistachio or pecan nuts
50 g dried cranberries
2 T (30 ml) silver balls
Method
Mousse
Measure tap water into a medium size mixing bowl.
Sprinkle contents of the Chocolate Mousse pack over the water and beat until well blended.
In a smaller mixing bowl whip cream until soft peak stage.
Using the same beaters, whip themousse mixture once again to smooth it out.
Gently fold the whipped cream into the mousse using a spatula or metal spoon. Stir until evenly blended.
Divide the prepared mousse between 6 – 8 dessert glasses.
Cover and refrigerate until serving time.
Splinters
In the meantime prepare the white chocolate splinters.
Gently melt the white chocolate in a small bowl over hot water.
Spread the melted chocolate on a sheet of baking paper in a Swiss roll pan, ± to the thickness of a R5 coin.
While still warm, sprinkle over nuts, cranberries and silver balls. Refrigerate.
To Serve
Remove the mousse from the fridge, break the white chocolate into splinters and spike them into the mousse.
Serve soon, because white chocolate tends to melt quite quickly in warm weather.
