White Chocolate & Rhubarb Mousse

level 2

Recipe components

Callebaut® ingredients

White Chocolate & Rhubarb Mousse

IngredientsPreparation
  • 6
    rhubarb sticks
  • 1pinch
    vanilla

Chop the rhubarb into bite-sized pieces.
Slice the vanilla pod lengthways and scrape the beans into a saucepan with the chopped rhubarb

  • 400ml
    water
  • 400g
    granulated sugar
  • 110ml
    white wine
  • 1
    cinnamon stick
  • lemon juice

(Juice of 1 lemon)
Add to the pan and simmer over a medium heat for 15 minutes or until the rhubarb falls apart. Set to one side and allow to cool

In a separate pan, bring half of the double cream to the boil and then pour over the white chocolate callets. Stir until all of the chocolate has melted, add the rest of the cream and leave to cool

Once cool, whisk the chocolate cream mixture until it resembles whipped cream
Spoon the rhubarb mixture into four dessert glasses and top with the white chocolate mixture