- 350g Good quality white chocolate broken into chunks
- 4 Large eggs
- 1 tps Lemon extract
- 1 tps Lemon zest
- Few drops of vanilla extract
- Small pinch of salt
- 250ml Double cream
- Please refer to the jelly recipe (only 1/4 of quantity is needed)
Blend the white chocolate, eggs, lemon extract, lemon zest, vanilla extract and salt until the chocolate is finely broken up.
Heat the cream on low temp for about 4-5 minutes without bringing it to a boil. Remove from heat. While blending, slowly add the hot cream until completely smooth.
Pour the mixture evenly in the glasses leaving enough space for the jelly topping. Refrigerate to set for 3-4 hours.
When they are set, then prepare your jelly. Pour a small quantity over the chocolate and chill in the fridge for 2 hours or until set.
You can use the same idea to top up dark chocolate mousse pots.