Chocolate crunchy praline mousse with raspberry-apricot sauce

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Chop the couverture, bring the cream to the boil in a pot. Remove from heat and dissolve the chocolate coating in the hot cream. Separate the eggs. Whip 3 egg yolks and vanilla sugar with the whisks of the hand mixer until creamy. Stir chocolate cream in a thin stream into the egg yolk mixture. Pour the cream back into the pot.

2. 2

   Carefully heat up again, stirring constantly until the cream thickens a little (the cream must not boil). Let it cool down a little. Put some chocolate crunchy pralines aside for decorating, chop the rest finely. Beat 2 egg whites and salt until stiff. Fold in 2-3 portions of the chocolate crunchy pralines. Pour the mousse into a flat bowl and chill for approx. 4 hours. Defrost raspberries at room temperature. Puree the apricots in their juice and the raspberries separately. Pass the raspberries through a sieve and mix with sugar. Pour the 2 sauces onto 4 plates and let them run into each other. Cut the mousse into balls with an ice-cream scoop. Dip the ice cream scoop in hot water in between.

3. 3

   Puree the apricots in their juice and the raspberries separately. Pass the raspberries through a sieve and mix with sugar. Pour the 2 sauces onto 4 plates and let them run into each other. Cut the mousse into balls with an ice-cream scoop. Dip the ice cream scoop in hot water in between. Place the mousse on the plates. Peel the white chocolate into small rolls with a peeler and sprinkle the mousse over them. Decorate with set aside chocolate crunchy pralines and mint

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
700 kcal

CARBS
72 g

FATS
39 g

PROTEINS
12 g