This glamorous white chocolate mousse is incredibly simple to make (and you don’t need to splash out on expensive chocolate, a low-cost one works fine). Irish cream liqueur adds a boozy hit.
SERVES 6
V GF HANDS-ON TIME 35 mins
TOTAL TIME 45 mins, plus cooling and chilling
◆ 300g white chocolate (we used Stamford Street Co.), broken into squares
◆ 100ml Irish cream liqueur (or extra double cream, for alcohol free)
◆ 300ml double cream
◆ 150ml soured cream
For the caramel stars and toffee nut sauce
◆ 150g granulated sugar
◆ 60g blanched almonds
◆ 15g butter
◆ 2 tbsp Irish cream liqueur
For the figs
◆ 3 fresh figs, halved
◆ 30g light brown sugar
◆ 1 tsp butter
1 Put the white chocolate in a heatproof bowl with the liqueur and half of the double cream. Melt over a pan of barely simmering water. Stir until smooth then cool to room temperature.
2 Whip the rest of the double cream with the soured cream to soft peaks, then gradually whisk in the cooled chocolate. Spoon into 6 glasses and chill for at least 4 hours (and up to 3 days).
3 To make the caramel stars, first line a baking tray. Place the sugar in a pan with 4 tablespoons of water, cover with a lid and place over a medium heat for 2 minutes, swirling the pan once or twice. Condensation will form on the lid and wash down the sides of the pan, preventing crystals from forming. Check that the sugar has fully dissolved (heat for another minute if not) then boil briskly, uncovered, until you have a golden brown caramel.
4 Remove the pan from the heat and cool for a minute or two so the caramel thickens up a little. Use a s
