Chocolate Mint Mousse

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Roughly chop the mint tablets. Whip cream until stiff. Separate eggs. Beat the egg whites until stiff, pour in 20 g sugar. Beat the egg yolks, 40 g sugar and 1 tbsp. lukewarm water until foamy

2. 2

   Squeeze the gelatine and dissolve at low heat. First stir in 2 tablespoons of egg mass, then stir into the whole egg mass. Fold in the cream, the beaten egg white and finally the mint bars. Chill the mousse for about 4 hours

3. 3

   Use two moistened tablespoons of the mousse to cut off cams and arrange them on dessert plates. Decorate with mint if desired. Serve with chocolate sauce

4. 4

   - Well cooled, the chocolate mint bars are easier to chop and fold in, because at room temperature the

5. 5

   Peppermint filling too soft

6. 6

   - If you use grated chocolate instead of the chocolate mint bars, it will make a stracciatella mousse

Nutrition Facts

KCAL
380 kcal

CARBS
36 g

FATS
22 g

PROTEINS
6 g