This is an incredibly rich mousse, so I can advise you to pair it with tart fruit such as blackberries and raspberries. Don’t combine it with sweet cakes or sweet mousses.
- 200ml heavy cream
- 200gr white chocolate
Combine the white chocolate and cream and heat this either au bain marie or in the microwave while stirring every 30 seconds, until the chocolate has fully dissolved. Leave to cool.
When cold, whip up the cold white chocolate ganache.