White Chocolate Mousse

Serves: 10

Ingredients

• 400g/ml Creative Base
• 300ml Millac Gold
• 2 tbsp caster sugar
• 300g white chocolate
• 20ml Cointreau
• 300g fresh strawberries
• fresh mint leaves

Method

Whip the Creative Base on medium speed until it breaks down to a cream consistency.

Add the caster sugar and continue to whip until blended.

Melt the chocolate and blend into the Creative Base along with Millac Gold. Add the Cointreau and then gently spoon the mousse into moulds.

Refrigerate for 2 hours. Serve with fresh strawberries and mint.