Creamy white chocolate treats

White chocolate adds creamy smoothness to a variety of tempting desserts, treats and toppings

White chocolate mousse

Serves 4

325g white chocolate, finely chopped, plus extra grated to garnish 3 medium egg yolks 3 tbsp caster sugar 500ml double cream 1 tsp vanilla extract In a heatproof bowl, beat together the egg yolks and sugar until pale and thick. Place the white chocolate in a separate heatproof bowl. In a small saucepan, warm 125ml of the cream with the vanilla extract until it approaches boiling point. Remove from the heat and leave to cool briefly. Slowly whisk the infused cream into the egg yolk mixture until thoroughly combined. Pour the mixture back into the saucepan and cook over a low heat, stirring continually with a wooden spoon until thick enough to coat the back of the spoon. Strain the custard through a fine sieve into the bowl of white chocolate. Leave to stand for 2 mins before stirring well until melted and smooth. In another bowl, whip the remaining cream until stiff peaks form. Whisk one third of the cream into the chocolate mixture, then fold in the rest until no visible streaks of cream remain. Divide between four serving glasses. Cover and leave to chill for 4 hrs. Sprinkle with the grated chocolate to serve.