Summary

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

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Instructions

1. The preparation for both types of mousse is the same - prepare one after the other:
2. 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.
3. Pour the light mousse into prepared glasses, let sit. Then prepare and pour the dark mousse. Serve garnished with hazelnuts and chocolate chips.
4. Note: The cinnamon can of course be omitted and the Baileys can be replaced with another liqueur.