Make this luscious and rich White Chocolate Mousse is delicate and delicious with a crispy cocoa nibs granola on top for some texture. 

  

Yield

6 Glasses

Prep Time

1 hr 

Cook Time

45 mins

Total Time

1h & 45 mins

Ingredients

Directions

White Chocolate Mousse

115g of Cream
115g of Milk
45g of Eggs (2 eggs)
25g of Sugar
225g of Auro White Chocolate
335g of Whipping Cream (35% Fat)


 

    1. In a saucepan, pour cream, milk, eggs yolks and sugar. Boil them together until the first bubbles appear
    2. Strain the mixture and pour it over the white chocolate
    3. Mix it until you get a smooth ganache like texture
    4. Let it rest in the fridge for 10 to 15 minutes
    5. Add melted butter then whisk to a smooth batter.
    6. Whip the 335g whipping cream until you achieve a medium peak
    7. Carefully mix the ganache and whipped cream
    8. Pour it in the glass
    9. Let it rest in the fridge until you decorate it with the granola
    Cacao Nibs Granola

     

    50g of Oats
    50g of Rice Crispies
    50g of Almonds
    50g of Auro Cacao Nibs
    20g of Egg Whites
    10g of Coconut Oil
    10g of Auro Cacao Powder
    10g of Honey

     

      1. In a bowl combine oats, rice crispies, almonds and cacao nibs to create the base of the granola
      2. In a double boiler, mix coconut oil with honey
      3. Add the coconut-honey mixture to the base of granola
      4. Add egg whites to the mixture
      5. Pour the mixture to a baking try lined with silicone or parchment paper and bake it at 150°C for 15 minutes
      6. Let it cool down
      Finishing

      White Chocolate Mousse
      Cacao Nibs Granola
      35g of Dried Apricots

      1. Take out the White Chocolate Mousse from the fridge.
      2. Top it with the Cacao Nibs Granola and finish it with chopped apricots.