Triple chocolate mousse

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Roughly chop the entire couverture separately. Heat 150 g cream (do not boil!) and melt white couverture in it. Dissolve the dark and milk chocolate coating in the same way in 150 g cream each. Stir espresso into the hot milk chocolate cream. Let everything cool down, cover and chill for at least 3 hours

2. 2

   Whip each chocolate cream with the whisk of the hand mixer until stiff. Pour into 6 glasses

3. 3

   Cut the pomegranate in half. Remove the seeds from the halves with a tablespoon. Wash kumquats, dab dry and cut into thin slices. Arrange both with physalis on the mousse

Nutrition Facts

KCAL
460 kcal

CARBS
24 g

FATS
37 g

PROTEINS
5 g