Mousse au Chocolat with currants

Name: Mousse au Chocolat with currants
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Dark chocolate coating; 2 Eggs (size M); 2 TABLESPOONS Sugar; 1 TABLESPOON Cocoa powder; 200 g Whipped cream; 7-10 Tbsp Bark chocolate and currant panicles

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Dark chocolate coating
2 Eggs (size M)
2 TABLESPOONS Sugar
1 TABLESPOON Cocoa powder
200 g Whipped cream
7-10 Tbsp Bark chocolate and currant panicles

Directions

1
Chop the couverture and melt in a bowl on a warm water bath. Remove the bowl from the water bath. Separate eggs. Beat the egg yolks and 1 tablespoon of sugar in a warm water bath for 3-5 minutes. Mix the chocolate coating, cocoa and the foamy egg mixture, remove from the bain-marie and allow to cool to approximately body temperature. Beat the egg whites until stiff, adding 1 tablespoon of sugar.
2
Beat 150 g cream until stiff. First fold in the beaten egg whites, then the cream and chill for at least 3 hours. Arrange mousse in glasses. Whip 50 g cream with a whisk until stiff and spread on the mousse. Decorate with bark chocolate and Johannisberrispen
3
waiting time approx. 3 1/4 hours