Summary
| Prep Time | 15 mins |
| Total Time | 3 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 200 g couverture, semi-sweet
- 100 g couverture, whole me
- 7 egg whites
- 250 ml whipped cream
- 1 pack cream stabilizer
- 100 g chocolate, white
- 125 ml whipped cream
Print Recipe
Pin Recipe Instructions
- For the mousse:
- Cut both couvertures very thinly, place in a micro-bowl, melt open for about 4 minutes at 450 watts, stir well, place in a cold water bath, let cool.
- Beat the egg whites until stiff. Beat the 250 ml cream for about 1/2 minute, add the cream stiffener and whip until stiff, pour the couverture onto the egg snow, fold in carefully, then fold in the stiffly whipped cream.
- Chill the mousse for several hours.
- For the sauce:
- Break the white chocolate into small pieces, place in a micro-bowl with the whipped cream and heat uncovered for about 3 minutes at 450 watts, stir, let cool, stir again and again in between.
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