Two Kinds Of Nougat Mousse with Christmas Spices
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the cream: (light mousse)
- 100 g nouat, liht
- 1 egg (s)
- 1 egg yolk
- 150 ml cream
- 1 dash Baileys Irish Cream
For the cream: (dark mousse)
- 100 g nouat, dark (alternatively dark chocolate)
- 1 egg (s)
- 1 egg yolk
- 150 ml cream
- 1 dash Baileys Irish Cream
For the set:
- 100 g chocolate, dark, peeled into shavins
- 50 g hazelnuts, chopped and roasted
- 2 pinches cinnamon
Print Recipe
Pin Recipe Instructions
- The preparation for both types of mousse is the same - prepare one after the other:
- Melt the nougat in a water bath. Beat egg and yolk until creamy. Stir in the nougat, refine with a dash of Baileys and a pinch of cinnamon. Whip the cream and fold in.
- Pour the light mousse into prepared glasses, let sit. Then prepare and pour the dark mousse. Serve garnished with hazelnuts and chocolate chips.
- Note: The cinnamon can of course be omitted and the Baileys can be replaced with another liqueur.
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