Mousse au chocolat with advocaat-crème fraîche sauce

Name: Mousse au chocolat with advocaat-crème fraîche sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 ml cold milk; 75 g cold whipped cream; 1 pack of "; 2 fresh egg yolks (size M); 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 110 ml Egg liqueur; 2 TABLESPOONS Schmand; 2 Peach halves (tin); 1 TEASPOON Cocoa powder; 20 g Amarettini

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 ml cold milk
75 g cold whipped cream
1 pack of "
2 fresh egg yolks (size M)
2 TABLESPOONS Sugar
1 package Vanillin sugar
110 ml Egg liqueur
2 TABLESPOONS Schmand
2 Peach halves (tin)
1 TEASPOON Cocoa powder
20 g Amarettini

Directions

1
Pour milk and cream into a tall mixing bowl rinsed with hot water. Add cream powder and mix briefly with the whisks of the hand mixer on the lowest setting. Then whip at highest setting for 3 minutes. Pour the mousse into a bowl and chill for at least 1 hour. Beat the egg yolks, sugar, vanillin sugar, 100 ml advocaat and sour cream until frothy. Drain the peaches, cut them in half and cut them in a fan shape.
2
Spread the advocaat sauce on dessert plates. Drizzle the rest of the advocaat over it and dust with cocoa. Pour the mousse into a piping bag with a star-shaped spout and squirt small tuffs onto the plates. Finely crumble the Amarettini and sprinkle over the mousse. Decorate plates with peach fans
3
Waiting time approx. 1 hour