Mousse au Chocolat on pomegranate puree

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the compote, cut the pomegranates in half lengthwise. Squeeze one half with a lemon squeezer. Fill up pomegranate juice with cranberry juice to 75 ml. Remove the seeds from the other halves, removing the white separating skins. Stir starch and 2 tbsp. juice until smooth. Bring the remaining juice and 1 tbsp. sugar to the boil, stir in the starch and simmer for about 1 minute. Let the juice cool down. Add seeds and let cool completely

2. 2

   For the mousse, cut the chilli pepper lengthwise, remove the seeds and chop the pepper finely. Coarsely chop the chocolate coating and melt over a warm water bath. Remove from the stove and let it cool down a little. Beat the egg and 2 tbsp. sugar with the whisk of the hand mixer until creamy. Whip the cream with the whisks of the hand mixer until stiff

3. 3

   Stir the couverture and 1/3 of the cream into the egg mixture and finally loosely fold in the remaining cream. Put the mousse and pomegranate compote, except for something to decorate, into 4 dessert glasses and chill for about 4 hours. Decorate chocolate mousse with remaining compote and chili flakes

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
460 kcal

CARBS
41 g

FATS
31 g

PROTEINS
6 g