After Eight – Chocolate Mousse with Pineapple Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 175 g confectionery (After Eiht)
- 50 g chocolate (dark)
- 2 egg (s)
- 250 ml cream
- 3 tablespoon sugar
- 2 sheets gelatin
- 1 sachet tea (peppermint)
- 1 can pineapple
- 0.5 ½ lemon (s), the juice from it
- 0.5 ½ glass water, hot (shot glass)
Print Recipe
Pin Recipe Instructions
- Break the dark chocolate into small pieces and melt together with the After Eight in a water bath. Soak the gelatine in a little cold water. In the meantime, whip the cream until stiff. In a second container, stir the eggs and sugar until frothy. Brew the teabag with about a shot glass of hot water and let it steep for a moment.
- Stir the melted chocolate into the egg-sugar mixture. Squeeze out the gelatine, dissolve it in the mint tea and stir into the chocolate mixture as well. Finally, carefully fold in the whipped cream until everything is a homogeneous mass. Cover the bowl with a lid and put it in the refrigerator overnight.
- For the pineapple sauce, drain the pineapple and cut into large pieces. Puree with the juice of half a lemon. If the sauce is too thick, just add a little bit of the pineapple juice from the can.
- After the cooling time, cut out cams from the mousse with a large spoon and arrange on dessert plates. Serve with the pineapple sauce.
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