White chocolate isn’t for everyone, but in the right context I can get behind it. Its creaminess lends itself well to this light, airy mousse without being too cloying, while the peach compote scented with fresh bay leaves brings a herbal fragrance and subtle warmth. The result is a dessert that isn’t as sweet as you might expect – just steer clear of the cooking chocolate on the baking aisle and instead opt for a white chocolate with at least 30% cocoa butter.
