Summary

Ingredients

• 150 g couverture (whole milk)
• 150 ml cream
• 1 packet vanilla sugar
• 100 g sweets (Choco Crossies)
• 1 pinch (s) salt
• 250 g raspberries (frozen)
• 1 can apricot (s) (425 ml)
• 25 g suar
• 20 g chocolate, white
• Mint, whole leaves to decorate
• 2 egg (s)
• 1 egg yolk

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Instructions

1. Chop the couverture. Bring the cream to the boil, remove it from the stove and melt the couverture in it. Separate eggs. Beat 3 egg yolks with vanillin until frothy. Gradually stir the chocolate cream into the egg yolk mixture. Pour the cream back into the saucepan. Heat slightly and stir constantly until the chocolate cream thickens a little (do not boil). Let cool down.
2. Chop the Choco Crossies except for a few pieces to garnish. Beat 2 egg whites with salt until stiff. Fold in the Choco Crossies in 2-3 servings. Fold the egg white into the egg yolk and chocolate cream. Put the mousse in a shallow bowl. Chill for approx. 4 hours.
3. Thaw the raspberries. Puree half of the apricots and half of the apricot juice. Puree the raspberries with the remaining apricots and apricot juice. Mix with sugar. Put both sauces on four plates and let them flow together a little.
4. Portion the mousse with an ice cream spoon and distribute on the plates. Grate white chocolate and sprinkle over it. Serve garnished with the leftover Choco Crossies and mint.