Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. After the cooling time, cut out cams from the mousse with a large spoon and arrange on dessert plates. Serve with the pineapple sauce.