Iced chocolate mousse on apricot mirror

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt it in a bowl in a water bath while stirring. Add 50 g of cream and whisk with the whisk of the hand mixer until creamy and chill. Whip the rest of the cream until stiff and carefully fold into the cold chocolate cream. Close the bottom of 4 dessert rings (6 cm Ø and 5 cm high) tightly with foil. Pour in the mousse, smooth it down and put it in the freezer for about 3 hours.

2. 2

   For the chocolate rolls, chop white and dark chocolate and melt separately over a warm water bath. Spread the white and dark chocolate coating alternately as a thin layer next to each other on a marble board or baking tray and let it stand in a cool place (or briefly in the refrigerator). Then scrape long chocolate rolls with a spatula and chill them. For the sauce, puree apricots and 3 tablespoons of juice. Season to taste with lemon juice and vanilla sugar. Peel and dice the kiwi. Crush raspberries. Mix fruits and marinate with sugar and vodka. Remove mousse from the freezer 5 minutes before serving. Remove foil and carefully remove mousse from the ring.

3. 3

   Peel and dice the kiwi. Crush raspberries. Mix fruits and marinate with sugar and vodka. Remove mousse from the freezer 5 minutes before serving. Remove foil and carefully remove mousse from the ring. Arrange mousse, apricot sauce and fruits on plates. Decorate with chocolate rolls

4. 4

   3 1/4 hours waiting time

Nutrition Facts

KCAL
530 kcal

CARBS
41 g

FATS
36 g

PROTEINS
4 g