White Chocolate & Almond Butter Mousse Cakes
White chocolate & almond butter mousse cakes
Recipe by: Claire Winstanley
Makes: 9 mini cakes
Preparation time: 10 minutes + 2hrs for setting
Cooking time: 10 minutes
¼ cup castor sugar
3 Free range egg yolks
300g white chocolate
4 tablespoons almond butter + extra for drizzling
Woolworths Orange mini bundt cakes (9pk)
50g Raw flaked almonds, toasted
honey for drizzling
3 thyme sprigs, leaves
Whisk the sugar and egg yolks together in a glass bowl and place over a pot of simmering water. Whisk continuously for 5 minutes using a hand mixer preferably until it begins to thicken. Remove from the heat and continue to whisk until the mixture is no longer warm to touch.
Melt the white chocolate in the meantime and then set aside to cool slightly.
Whip the cream until soft peaks form. Fold the cream into the cooled egg mixture. Finally fold in the white chocolate. Place the mousse in the refrigerator and allow to set for 2hrs.
Slice the mini bundt cakes in half and pipe some of the mousse into the bottom half of the cake and sandwich with the other piece. Finally drizzle with honey and sprinkle over toasted almonds and thyme.