Huey'S White Chocolate Mousse With Grand Marnier - cooking recipe

Ingredients

200 g white chocolate
4 large eggs, separated
2 teaspoons caster sugar
160 ml thickened cream, lightly whipped
Grand Marnier, 1 good slurp (or any orange liqueur)
strawberry, sliced, to serve (or your choice of berries)

Preparation

Gently melt the chocolate over a double boiler; then remove the pan from the heat and set aside for about 10 minutes.
Beat the egg whites and sugar with a hand mixer until the mixture forms soft peaks.
In another bowl, whisk the egg yolks until they become pale and fold them into the melted chocolate; gently mix with a wooden spoon.
Then fold in the egg whites, and then the cream until all the ingredients are well combined.
Gently fold the Grand Marnier and into the chocolate mousse mixture.
Transfer the mixture into a jug and pour it into 6 individual ramekins (or dessert bowls).
Place the ramekins or bowls onto an oven tray and refrigerate for at least 2-3 hours, taking them out about 30 mins before serving.
Serve the mousse garnished with sliced strawberries or your chouce of berries.