Caramelised white chocolate mousse with streusel crumb

Caramelised white chocolate mousse with streusel crumb

Russell Brown creates sous vide caramelised white chocolate for a rich, fudgy finish, which is then incorporated into a light and fluffy mousse.
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  1. Step 1

    Preheat a water bath to 90°C
  2. Step 2

    Break the chocolate into pieces, place in a vacuum bag and seal with a bar sealer. Cook in the water bath for 6 hours
  3. Step 3

    When the chocolate is ready, warm the milk to around 50°C. Squeeze any excess liquid out of the gelatine and add to the milk, stirring to dissolve
  4. Step 4

    Transfer the caramelised chocolate to a bowl and mix well until it forms a paste. Use a hand blender to gradually blend in the warm milk
  5. Step 5

    Once all the milk has been added, chill the mixture for 20 minutes. Blend again, place in the fridge for another 20 minutes, then blend again
  6. Step 6

    Whisk the double cream to very soft peaks and fold into the chocolate mixture using a whisk. Transfer to a plastic tub and chill overnight to set completely
  7. Step 7

    Preheat the oven to 160°C/gas mark 3
  8. Step 8

    To make the streusel crumb, sift the dry ingredients together into a small bowl. Rub in the butter and bring together into a rough dough
  9. Step 9

    Spread onto a silicone baking mat and bake for 10–12 minutes until golden brown. Roughly break up with a fork then continue to cook for 2–3 minutes more. Allow to cool
  10. Step 10

    In a non-stick frying pan, heat the butter until foaming. Add the apple slices and sprinkle over the sugar. Cook until well caramelised
  11. Step 11

    To serve, dip a dessertspoon into warm water and use to create quenelles of the mousse. Garnish with the caramelised apple and sprinkle over some streusel crumb