These little entremets are the perfect way to end a dinner party or special occasion. They are light and creamy, with a sweet white chocolate and tart blackcurrant centre. Delicious!
- 200g white chocolate
- 100ml double cream
- 2 tbsp caster sugar
- 150ml blackcurrant coulis or purée
- Fresh blackcurrants, to decorate (optional)
Melt the chocolate in a heatproof bowl over a pan of gently simmering water.
In a separate bowl, beat together the cream and sugar until thick and creamy. Gradually add the melted chocolate, stirring continuously until fully combined.
Divide the mixture between 6-8 small moulds, filling each one about halfway. Place in the fridge for 1 hour to set.
Once set, add a spoonful of blackcurrant coulis or purée to the top of each entremet. Place back in the fridge for another hour until completely set.
Serve chilled, decorated with fresh blackcurrants if desired.
