White Chocolate Mousse with Fruit Salad

Time for a yummy Friday treat! This is a nice dessert that you can - and actually have to - make in advance. It has to stand for at least three or four hours, but you can easily make it the day before you want to serve it. I got the chocolate mousse recipe from a magazine - sadly, I don't know which one, it's in my ever-growing collection of torn-out recipes - and I think it works nicely. The Kesella is a quark, and I use the 10%-fat version.

You can prepare the fruit salad in advance, but don't add the mint until the last minute, or it might get too dominant.

White Chocolate Mousse with Fruit Salad
Serves 4

200 ml heavy cream
200 g white chocolate
200 ml Kesella (quark)

1 pomegranate
2 kiwi fruits
100 g mango (1 mango)
1-2 tbsp honey
fresh mint

Melt the chocolate in the microwave, be careful so it doesn't burn and use a double boiler if you're nervous about it. Mix the chocolate with the quark. Whip the cream until it forms peaks, and fold into the chocolate mixture. Pour into glasses or other serving dishes, and place in fridge for several hours.

For the fruit salad, dice the kiwi and the mango (if using fresh - I have just discovered frozen mango cubes, great stuff) and mix with the pomegranate seeds. It's perfectly fine if you get some juice from the pomegranate too. Add a little honey, and just before serving, add some fresh mint, roughly torn into shreds.

Place on top of the mousse, and serve immediately.

Vit chokladmousse med fruktsallad