White Chocolate Mousse

7 ingredients
1 steps

Ingredients

  • 2 sheets gelatin or 2 tsp powdered gelatin
  • 2/3 cup sweetened condensed milk
  • 3.5 oz white chocolate, coarsely chopped and melted
  • 2/3 cup heavy cream, whipped to stiff peaks
  • 2 oz hazelnut brittle, crushed
  • 2 tbsp almonds, toasted and coarsely chopped, to garnish
  • None None pink meringue, to garnish

Directions

  1. 1
    Bloom gelatin in cold water for 5 mins. If using sheet gelatin, squeeze out excess water. Mix gelatin with condensed milk in a saucepan and gently heat until gelatin melts. Add melted chocolate and set aside to cool. Fold in whipped cream and hazelnut brittle then distribute between 4 serving jars, cover and chill for 4 hours. Serve garnished with almonds and pink meringues.

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