White chocolate and rhubarb are a gorgeous match. The mousse is silky and sweet, balanced by the tart poached rhubarb
Nutrition: per serving
Start by making the mousse. Finely chop the chocolate, then melt it gently, stirring frequently, in a heatproof bowl set over a pan of softly simmering water (ensuring the bottom of the bowl doesn’t touch the water). Remove the bowl from the heat and set aside to cool.
Combine the egg whites, sugar and a small pinch of salt in the bowl of a stand mixer (you could also do this with an electric whisk). Whip for 3-5 mins until the whites form stiff peaks.
In another bowl, gently whip the cream and vanilla until gently thickened and forming soft peaks – I always whip this by hand, as it is easier to control.
Use a spatula to gently fold the egg whites, a spoonful at a time, into the mostly cooled chocolate – the aim is to keep as much air in the egg whites as possible, so slow and gentle is the key. Next, do the same with the whipped cream, folding it gently into the mousse until fully combined.
Transfer the mousse into an airtight container (or serving dishes), then put in the fridge for at least an hour until fully chilled.
While the mousse is chilling, make the poached rhubarb. Combine the sugar and 250ml of water in a medium pan and bring to a boil. Add the rhubarb, stir, then reduce the heat to a gentle simmer. Cook for 3 mins (or 2 mins if the stalks are quite thin), then remove the pan from the heat and set it to one side. The rhubarb will poach as the sugar syrup cools.
When you are ready to serve, spoon the mousse onto little plates or serve in the dishes you chilled in and finish with a few batons of the poached rhubarb and a drizzle of its syrup.
