Congac truffle mousse
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
5
- 150 g Truffle chocolate
- 250 g Whipped cream
- 3 TABLESPOONS Cognac or brandy
- 1 can(s) (425 ml) Apricots
- 2 TABLESPOONS Lemon juice
- 1 package Vanillin sugar
- 7-10 Tbsp Fruits
- 7-10 Tbsp (e.g. kiwi, strawberries and
- 7-10 Tbsp Cape gooseberries)
- 7-10 Tbsp cocoa and possibly mint
Directions
- 1
Chopping chocolate. Melt at low heat in 100 g liquid cream while stirring. Add cognac. Whip the mixture with the whisks of the hand mixer until creamy. Leave to cool
- 2
Whip the rest of the cream until stiff and fold into the lukewarm
- 3
Lift the chocolate cream. Chill for at least 5 hours
- 4
Drain the apricots, collect the juice. Puree the apricots, except for 6 halves, with 3-4 tablespoons of juice. Season to taste with lemon juice and vanilla sugar. Clean, wash or peel the fruits for decoration and chop if necessary. Cut the rest of the apricots into slices
- 5
Pour the mousse into a piping bag with star-shaped spout. Dust the plate with cocoa and sprinkle mousse on it. Serve with sauce. Decorate with fruit and possibly mint
Nutrition Facts
KCAL
320 kcal
320 kcal
CARBS
26 g
26 g
FATS
21 g
21 g
PROTEINS
2 g
2 g
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