Serves 6
250g white chocolate
284ml double cream
3 large free range egg whites
1 cinnamon stick
100ml whole milk
1tbsp cocoa powder
Heat milk in a small pan with the cinnamon stick. Take off heat when almost boiling and remove cinnamon stick.
Melt chocolate and mix with the milk until smooth. Leave to cool.
Whip the cream in a bowl until firm and fold into the chocolate.
Whisk the egg whites into soft peaks and then fold them in too.
Spoon mixture into small bowls or glasses and chill for at least 4 hours or overnight.
Cut a shape such as a heart or an initial letter in a piece of card and place over top of glass. Sprinkle over the cocoa powder so that it creates the same shape on the top of the mousse.
