Chocolate yoghurt cream with almond brittle
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 200 g Dark chocolate coating
- 1 leaf white gelatine
- 200 g Whipped cream
- 1 package Vanillin sugar
- 100 ml Milk
- 2 (150 g each) Cup of skimmed milk yoghurt
- 1-2 TABLESPOONS Brandy
- 2 Tbsp Sugar
- 1 TABLESPOON chopped almonds
- 4 Wafer-thin chocolate bars to decorate
- 7-10 Tbsp Oil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Melt the couverture on a hot water bath. Soak gelatine in cold water. Whip cream until stiff. Sprinkle in vanillin sugar. Heat the milk lukewarm. Squeeze the gelatine and dissolve in it.
- 2
Add the couverture and whisk to a creamy mixture. Fold in the whipped cream. Stir yoghurt and brandy until smooth. Alternately pour the chocolate mousse into glasses, pull through with a wooden stick and chill.
- 3
Meanwhile melt the sugar until golden yellow. Stir in almonds, spread on oiled aluminium foil and let it cool down. Before serving, chop coarsely and sprinkle over the dessert. Serve decorated with chocolate bars.
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