White chocolate mousse with crème fraîche & stem ginger

From Home Cooking Made Easy.

When I first made these mousses, I ended up eating nearly half of the mixture before it made its way into the glasses to set. You can make these up to 24 hours in advance and whip them out just as you are ready to serve.

Makes 4 large glasses (V)

INGREDIENTS

150g crème fraîche

300ml double cream

400g white chocolate, melted (see page 195)

3 x 1cm pieces of stem ginger, finely chopped

METHOD

Put the crème fraîche in one bowl and the cream in another. Mix the crème fraiche until it loosens up and becomes a bit thinner. Whip the double cream until it is almost the same consistency as the crème fraîche.

Making sure these two mixtures are more or less the same consistency will give it the best chance of not becoming lumpy. Now tip the crème fraîche into the whipped cream mixture and stir them together to combine.

Put a dollop of the crème fraîche mixture into the melted chocolate and stir it together. Add another dollop of the crème fraîche mixture to the chocolate and stir. Repeat, stirring well until all the crème fraîche and chocolate has been combined and the mixture looks silky and smooth, then fold in the stem ginger. Pour into four glasses and pop in the fridge to set for a minimum of 1 hour. For a very gingery taste, spoon a little extra ginger syrup over the top of the mousse just before serving.