Summary

Ingredients

• 200 g couverture
• 1 small coffee, (espresso)
• 1 shot rum
• 0.5 ½ small chilli pepper (s)
• 5 egg yolks
• 30 grams sugar
• 125 ml cream
• 500 g currants, red

For decoration:

• mint
• Currants

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Instructions

1. Coarsely chop the couverture and let it melt in a water bath, in the meantime beat the egg yolks with the sugar until creamy. Whip the cream.
2. Remove the kernels from the chilli and cut the pod into very small pieces. Use the whisk to stir the rum, espresso and chilli quickly into the melted couverture. Now stir in the creamy egg yolk and finally fold in the cream. Pour into a bowl and refrigerate for at least three hours.
3. Serving:
4. Wash, dry and peel berries off the style. Divide the berries into deep plates. Remove the mousse from the mousse with a moistened spoon and pour over the currants.
5. Garnish with mint and a whole red currant grape.
6. Good Appetite!