Caramelised White Choc Mousse

By chef Scott Paton


Bake the white chocolate for the mousse for 20 minutes at 140°∆C. In a pan, heat the 50g of the double cream, egg yolks, sugar, gelatine and caramelised white chocolate to 68°∆C. Blend with a stick blender until very smooth. Semi-whip the remaining double cream and fold into the chocolate mixture. Divide into ramekins or moulds and leave the mousse to chill in the refrigerator.

Bring the sugar and water for the frosted pecans to a soft ball on a sugar thermometer. Add the pecans and quickly stir to frost the pecans. Leave the pecans to completely cool and roughly chop. Store in an airtight container until needed.

Mix the milk chocolate and feuillantine for the garnish and set into round discs. Leave to set in the refrigerator.

Plate the dish as pictured and garnish with the blood orange segments, mini meringues and baby mizuna leaves.

Boringdon Hall 

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information

Ingredients for four to six servings:

Chocolate Mousse

  • 250G White Chocolate
  • 450G Double Cream
  • 120G Egg Yolks
  • 76G Sugar
  • 2 Gelatine Leaves, Soaked In Cold Water

Frosted Pecans

  • 150G Pecans, Toasted
  • 250G Sugar
  • 20Ml Water

Feuillantine Garnish

  • 100G Milk Chocolate, Melted
  • 200G Pâte è Feuillantine


  • 4 Blood Oranges, Peeled & Segmented
  • 4 Blood Oranges, Peeled & Segmented
  • Mini Merginues, As Needed
  • 5 Baby Mizuna Leaves