I like to either replace some of the white chocolate with white chocolate with chilli, or to add a chilli, deseeded and halved lenghtwise, to the syrup for a while while it heats up.
100 g castor sugar
4 tbsp cold water
2 egg yolks
200 g white chocolate
275 ml whipping cream
3 gelatine leaves
Soak the gelatine in the water.
Melt the chocolate in a ‘bain marie’ till about 30 celcius.
Boil the water and sugar till 121 celsius.
Drain the gelatine of the water and dissolve it in the syrup.
Whip the egg and yolks to a froth and pour the syrup into it slowly under constant whipping and keep whipping till it reaches room temperature.
Whip the cream to a light foam.
Turn the chocolate into the eggs and then turn the whipped cream in carefully.
In the rhubarb season, this ‘sauce’ goes very well with the mousse:
Dice 100 g rhubarb finely. Slice 400 g rhubarb, mix with 250 g sugar and ½ vanilla pod and bring it slowly to a boil. Let simmer 10-15 minutes and pass through a finely meshed colander. If necessary, simmer the juice a bit longer till it becomes syrupy. Pour it over the rhubarb dice while hot and let it cool off, then refrigerate.