• 150 gram pure chocolate ( 55-70%)
  • 100 gram egg yolk
  • 100 gram egg white
  • 4 tablespoons sugar (dark brown)
  • 100 gram cream
  • 3 leaves gelantine or 6 grams powder gelantine
  • 1 table spoon creme de cacao or tia maria
  • for mint mousse add 6 chopped leaves mint
  • 4 after eights
  1. Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
  2. put the gelantine in cold water 15 min before you start, now take out the gelantine and squeeze it so water comes out
  3. use 2 table spoons of water in a small pan ,heat the water …add the gelantine and melt it
  4. In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy add liquer last minute. Set aside.
  5. In a separate bowl, whip egg yolk with sugar till it looks like a thick mousse
  6. stir the melted chocolate through the egg yolk,add the melted gelantine and add the whipped cream use a spatula to mix it.
  7. In a separate bowl, whip egg whites with salt until soft peaks form and use a spatula to mix it to the choco mousse.
  8. place it in a piping bag and put it in something you like …
  9. leave in fridge for 4 hours
  10. if you want the mint chocolate mouse add 4 after eights and 6 mint leaves and chop them  add them when mixing the cream
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