Two Types Of Chocolate Mousse with Apricot Sauce

Summary

Prep Time	50 mins
Total Time	16 hrs 50 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

For the sauce:

Two Types Of Chocolate Mousse with Apricot Sauce

Instructions

Even if a chocolate mousse is now quite old hat and is practically no longer used in upscale gastronomy, I would like to present this easy recipe, without a lot of eggs and butter.
First cover the apricots with water for 12 hours, then reduce this water with the juice of 2 oranges and 1 lemon, the sugar and honey to at least half, or even better reduce it to 1/3 the amount, pass through a fine sieve and mix with the zest of 1/2 lemon and orange each. Now add the softened apricots again, mix well and set aside.
For the white mousse, soak the gelatine in water for 10 minutes. Melt the chocolate in a water bath, mix in the egg liqueur and stir in the well-squeezed gelatin. Beat 1 egg until frothy and add to the mixture. Fold half of the whipped cream under this mixture, mix and half fill 6 molds approx. 5-8 cm in diameter and approx. 5-8 cm high and place in the freezer.
Now melt the black chocolate in a double boiler, add the brandy, beat the second egg until frothy, add to the chocolate and fold in the other half of the whipped cream, mix and pour over the (not frozen) white mousse that has now set (not frozen) so that the Molds are well filled. Place them in the freezer again for approx. 30-45 minutes, then continue cooling for at least 3 hours at a maximum of 4 °.
To serve, heat so much water in a saucepan that the molds are about 3/4 covered. Dip the molds one at a time in the water for a few seconds and tip the contents into the center of a large flat plate. Decorate the apricot sauce as you like, e.g. put a thin film around the mousse and place the apricots at regular intervals. In the season you can also serve some fresh raspberries.

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