Uti`s Mousse Au Chocolat Without Alcohol – But Little Hotter
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 5 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g dark chocolate
- 500 g chocolate, whole milk
- 12 medium egg (s)
- ml 1,000 cream
- 150 grams sugar
- 2 tablespoon water, warm
- 1 pinch (s) salt
- 2 pinches chili powder
- 2 mint leaves
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- First cut the whole chocolate into small pieces and carefully melt it in a water bath until there are no lumps left (important!).
- In the meantime, separate the eggs. Beat the egg whites with the salt to a very firm egg white. Beat the egg yolks with the sugar, the chilli and the warm water until the mass has almost doubled (the color is also much lighter). Finally, whip the cream until stiff (this is best done in several stages). It doesn`t have to be very stiff, but it should have a certain strength.
- Now mix the individual components together quickly. First you add the chocolate to the egg mixture and stir it well, then the egg whites are added and briefly folded in, and finally the cream.
- I myself carry out these work steps completely with the reverse gear of my hand mixer until it has become a homogeneous mass of uniform color. Pour the mousse into a large glass bowl, let it rest for 30 minutes in a cool place and then put it in the refrigerator for at least four hours.
- If you want to present the finished mousse in the glass bowl, it is advisable to arrange two mint leaves in the middle and then dust them with a little powdered sugar. Unscrew the cams with a wet tablespoon and serve.
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