Cognac truffle mousse

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt it in a bowl in a water bath while stirring. Add brandy and 50 g cream and beat creamy with the whisks of the hand mixer. Leave to cool slightly. Whip the rest of the cream until stiff and carefully fold into the lukewarm chocolate cream. Place in the refrigerator for approx. 2 hours. For the sauce, puree the apricots (keep 4 halves) and 3 tablespoons of juice.

2. 2

   Season to taste with lemon juice and vanillin sugar. Clean and wash or peel the fruit. Cut into small pieces. Pour the mousse into a piping bag with a star-shaped spout and squirt onto plates dusted with cocoa. Spread the sauce around the mousse as a mirror. Decorate with the fruits and mint leaves