My fellow M&B author and Writer In Residence for Bedfordshire in the 2008 National Year of Reading, Natasha Oakley, has started in style by challenging her fellow authors to come up with chocolate recipes.
I've been beaten to the choc-chip cookie one... so here's one for White Chocolate Mousse.
Please note this recipe contains lightly cooked eggs and may not be suitable for children, the elderly or pregnant women.
175g white chocolate
250ml double/whipping cream
3 tbs milk
1/2 tsp vanilla extract
raspberries, to serve
Place chopped white choc in a medium microwave-safe bowl . Heat on high (100% power) for 2-3 mins, until choc is melted, stirring twice. Remove from oven; stir until smooth.
In small bowl with fork or whisk, beat milk and eggs. Gradually beat egg mixture into melted choc until blended.
Cook choc mixture on medium (50% power) in microwave for 2.5-3 mins, until thickened slightly, stirring halfway through cooking. Do not boil.
Stir in vanilla extract.
Cover and refrigerate for 30 mins, until well chilled, stirring occasionally.
Beat chilled choc mixture for 1 min at medium speed.
Whip cream until soft peaks form.
Gently fold cream into choc mixture. Spoon into serving dish. Decorate with raspberries before serving.