I’m still in denial, but I have to admit, summer is ending. Of course, everyone’s hoping for an indian summer but chances are we’ll be wearing wintercoats pretty quickly again. And although fall is officially my favourite season (The colours! Hot chocolate! Walks in the woods to come home and eat a hot soup or stew!) I’m having some trouble letting this year’s summer go. Must be an age thing, when did everything start to go so quickly?

But before I get all sentimental, I must tell you about another big reason to hate this end of summer. It means it will be getting colder outside. Before you know it, any day without rain is considered a good one and you’ll be wondering where you put away your gloves last April. That’s when you need to think of me. Because I’ll be real cold.

Two ingredients white chocolate mousse

Two ingredients white chocolate mousse

You see, for some reason, many Parisian buildings don’t have individually managed heating (at least, this is the case in our current building, as was it in the previous one). Instead, the heat is literally on all the time in winter. And because there’s no individual meter, this causes people to open all their windows, while the central heating is doing overtime.

But, and this is a big but, this central heating starts and stops working on a fixed date (it starts mid October and stops mid April), no matter what the weather is like! So in case of a cold September or May (which happens more often than the Parisians like to admit, contrary to what they think, we don’t exactly have a mediterranean climate here…), I’m freezing in our apartment.

There have been times when I was so cold I told MrintheKitchen I was going back to the Netherlands immediately, “where we can decide for ourselves whether we’re cold or not!”. It seems there are some people in the building who feel the same. At least, that’s what I thought when I saw a form in the lobby last year, asking people to sign it if they wished for the central heating to start as from mid September.

Two ingredients white chocolate mousse

Two ingredients white chocolate mousse

Of course I did not hesitate one moment, and signed it on the spot.
Only to be laughed at by the minichef for the next following weeks, as every time we passed by that form there would be only one, very lonely, autograph. Mine.

So I’m very afraid for the next weeks to come, if we don’t have an indian summer, there will be one very moody Dutch girl in Paris!

Two ingredients white chocolate mousse

Two ingredients white chocolate mousse

For now, let’s enjoy the warm weather (well, not that warm, summer in Paris wasn’t great this year) and make ourselves some cold desserts. Like chocolate mousse, a white one this time. And after the big succes of my two-ingredient chocolate mousse, I decided to try the same principle with white chocolate. And what do you know, it works like a charm! I added some chocolate covered blueberries for a little something extra.

Bon appétit!

Two ingredients white chocolate mousse
 
Author:
Serves: 2
Ingredients
  • 100 gr (1/2 cup + 1 tbsp) white chocolate + some grated chocolate for decoration
  • 10 blueberries
  • 2 egg whites
Instructions
  1. Melt the chocolate (I usually do this in the microwave, 1.5 minute on 600 W)
  2. Dip the blueberries in the melted chocolate (this is easy if you use a skewer) and leave them to set in the fridge on piece of baking paper
  3. Beat the egg whites until stiff peaks form
  4. Mix ⅓ of the egg whites with the remaining melted chocolate, mix until you have a smooth mixture
  5. Now, using a spatula, carefully fold in the rest of the egg whites
  6. Fill 2 small bowls with the mousse and refrigerate for at least 1 hour
  7. Sprinkle with the grated chocolate and decorate with blueberries just before serving

 

 

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