Win-Win White Mousse - No Cocoa

Light, smooth and delicately creamy, this Win-Win White Mousse delivers an elegant dessert with a clean melt and balanced sweetness. Made using Win-Win White cocoa-free chocolate alternatives, it offers reliable setting and a soft, airy texture, making it ideal for plated desserts, dessert glasses and patisserie menus.

Ingredients

• 190g Win-Win White
• 120g egg whites
• 1 tbsp caster sugar
• 225g double cream

Method

1. Place the Win-Win White buttons over a pan of gently simmering water and allow to melt slowly.
2. Into separate bowls, weigh out the egg whites and the double cream.
3. Once the Win-Win White has fully melted, remove from the heat.
4. Whisk the egg whites to soft peaks, then add the caster sugar and continue whisking until stiff peaks form.
5. Clean the beaters, then whip the double cream to soft peaks, taking care not to overwhip. The cream should remain loose.
6. Working quickly, pour the melted Win-Win White into the whipped cream and mix well. Immediately add around a quarter of the whisked egg whites and stir to loosen the mixture. Gently fold in the remaining egg whites in two to three additions, being careful not to knock out too much air.
7. Divide the mousse between six glasses, ramekins or dariole moulds and chill in the fridge until set, approximately 1 hour.