I’m not normally a fan of white chocolate but this recipe intrigued me – a dessert with black pepper? What a fabulous surprise it was! It’s spectacularly simple and fast to make: within 20 minutes, you have a truly fantastic dessert: the rich creaminess of the white chocolate is perfectly contrasted by the black pepper and the fresh mint – honestly I just had to keep digging in to marvel at the simplicity and deliciousness of this great and rather elegant dessert! Don’t hesitate – give it a go!
What you need…
280g good quality white chocolate, chunked
300ml double cream
1 tablespoon freshly ground black pepper
12 fresh mint leaves (6 finely sliced and 6 reserved for decoration)
What to do…
Put the chocolate in a heatproof bowl in a steamer over a pan of simmering water to melt (for some reason it takes waaaay longer than milk or dark chocolate but it WILL melt). Once melted, stand the bowl on a cold surface to cool down slightly (I stuck mine in the metal sink).
Using a handheld electric whisk, beat the cream until it forms soft peaks.
Put 2 tablespoons of the cream into the melted chocolate and use the whisk to gently beat them together. Use a spatula to scrape every last bit of the melted chocolate/cream mixture into the remaining double cream together with the pepper and mint and then, using a balloon whisk, very gently fold in the ingredients so they are thoroughly mixed together.
Spoon the mixture into 6 pretty glasses (tall Champagne flutes are particularly elegant but you need long handled spoons to go with them!).
Pop in the fridge for just 20 minutes or overnight if you’re preparing ahead. Just before serving, decorate with the remaining mint leaves. Serve to a dubious group whose faces will light up with joy! Gorgeous!
Couldn’t be any easier and you can prepare ahead!