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Makipkip White Chocolate Mousse

Makipkip White Chocolate Mousse

Makipkip White Chocolate Mousse

Recipe by Lesego Semenya
Serves 12

For the infused cream
500 ml heavy cream
250 g makipkip (colourful popcorn)
For the mousse
1kg quality white chocolate
500 ml makipkip-infused
20 ml vanilla extract
12 eggs, separated
1.5 litres cream
4x1 t food colouring
(a different colour for each

To make the infused cream, heat the cream in a large pot. Add the makipkip and allow it to infuse for 10 minutes. Strain and set aside to cool with plastic wrap on the surface of the cream to prevent a skin forming. Chill in the fridge for 30 minutes.
To make the mousse, place white chocolate, makipkip-infuse cream and vanilla in a metal or glass bowl over a small pot of simmering water. Make sure there is no chance of water getting into the chocolate. Heat until the chocolate has just melted, stirring with a spatula. Allow to cool for 5 minutes. Add the egg yolks to the melted chocolate one by one, beating well after each addition. Whisk the cream until soft peaks form,
and then fold through the chocolate mixture until it is just combined.
Clean and dry the machine and utensils you used to whisk the cream. (This is important, as otherwise the egg whites won’t go stiff.) Now whip the egg whites until soft peaks form. Divide the chocolate mixture into two batches, fold in the egg whites, and then mix the two batches together again. Divide the entire
mixture into 4 separate bowls and add one colour to each one. Don’t stir the mousse too much, as this will break it up and cause it to split.
Spoon the mousse into ramekins, glasses or jars. You can choose to layer the different coloured makipkip mousses in one glass for a rainbow effect if you like. Cover and chill for 3 hours or until set. Remove from the fridge and top with the homemade makipkip or with whatever you like just before serving.

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