White Chocolate Indulgence with Berry Coulis

Serves 6–8



200g White Chocolate
150ml Fresh Cream
300g Cream Cheese
3 Egg Whites
160ml Huletts Castor Sugar
1 Egg Yolk, beaten
1 punnet Fresh Strawberries, Cherries and Raspberries

Berry Coulis

250g Strawberries OR Mixture of Berries
60ml Huletts Icing Sugar
15ml Lemon Juice
15ml Cointreau OR Grand Marnier


  1. To make the coulis, hull the berries and blend in a processor with the remaining ingredients until smooth.
  2. Melt the chocolate over a low heat or in the microwave. Allow to cool slightly.
  3. Whip the cream. Fold the whipped cream and cream cheese into the chocolate.
  4. Whisk the egg whites until soft peaks form. Add the sugar gradually.
  5. Fold the egg whites into the chocolate mixture, and then fold in the beaten egg yolk.
  6. Pour into dessert glasses or bowls and allow to set overnight.
  7. Top with fresh berries or chocolate curls and serve with the Berry Coulis.
Wine Tip: This dessert would be well-served by a special Late Harvest Chenin Blanc, which has the necessary sweetness but also the freshness to avoid a cloying end to the meal.