This mouse recipe is easy and looks very pretty served in individual cups. You could top this with anything of your choice really, as white chocolate goes with many things. For this recipe I chose to use pistachios, however next time I think I will use something like tart berries for the top as the mousse is very sweet. The little square serving cups came from the Red Dot store. This mouse once set was very easy transported, as I needed to take this as a share dessert. Even though I had so many of them once set I could stack them on top of each other in a plastic container, with cling wrap in between the cups.
I made I think about 21 little cups using this recipe; 360 grams of white chocolate, 360ml of milk, 2 teaspoons of vanilla paste, 6 grams of gelatine leaves softened in cold water, 360ml of cream and 2 cups of roughly chopped pistachios.
Place white chocolate in a bowl over a saucepan of simmering water to melt. Warm milk and vanilla paste in a saucepan over a low heat, add gelatin and stir until it is combined with the milk. Remove from the heat and stir in the melted chocolate. Put this to the side to cool.
Using a stand mixer whip the cream until soft peaks form, be careful not to over whip. Gently stir using a spatula the cream into the chocolate mixture. Poor the mixture evenly into the small serving cups. Refrigerate overnight. Top each cup with the roughly chopped pistachio nuts just before serving.
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