Chocolate Mousse – Bomb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s), separated
- 5 tablespoon water
- 250 g chocolate, bitter
- 2 tablespoon rum or cognac
- 2 tablespoon butter
- 150 g ladyfiners
- Milk to soak the biscuits
- 150 g couverture
- 2 tablespoon honey
- 100 g cream
Print Recipe
Pin Recipe Instructions
- Soak the ladyfingers in the milk and line the mold with it. If the mousse is to be overturned, line the mold with cling film.
- For the mousse, heat the chocolate, butter and water over a low heat and then stir in the egg yolks. Add rum or cognac and fold in the whipped egg whites. Cover with the remaining ladyfingers.
- After several hours in the refrigerator, the mousse can be turned over. Now remove the cling film and cover with the glaze. For the glaze, warm the cream with the honey and let the chocolate melt in it.
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