Two kinds of chocolate mousse with a tipsy topping

COOK TIME
35 mins

TOTAL TIME
275 mins

Ingredients

Directions

1. 1

   Whip 200 g cream until stiff and chill. Roughly chop the chocolate and melt in a hot water bath.

2. 2

   Beat the eggs, sugar and salt in a metal bowl over a water bath with the whisks of the mixer for approx. 5 minutes until the mixture heats up. Remove the bowl from the water bath and slowly stir the liquid chocolate into the egg mixture.

3. 3

   Halve the chocolate mass, stir the espresso powder under one half. Fold in half of the cream and pour the espresso mousse into four glasses (each containing approx. 160 ml). Fold the rest of the cream into the remaining chocolate mass, distribute into the glasses and chill for about 4 hours.

4. 4

   Whip 100 g cream until stiff and mix 1-2 tbsp cream with the liqueur, then fold into the whipped cream using a dough scraper. Spread the liqueur cream over the mousse and chill until serving. Decorate with chocolate ornaments as desired before serving.

5. 5

   For the decoration, melt approx. 50 g chopped chocolate coating, let it cool down a little. Pour the still liquid couverture into a freezer bag, cut off a small corner and spray, for example, fir trees and snowflakes onto baking paper. Sprinkle with golden sugar pearls and let it set in a cool place.

Nutrition Facts

KCAL
450 kcal

CARBS
26 g

FATS
33 g

PROTEINS
10 g