White and dark mousse

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Chop 125 g white and 125 g dark chocolate separately. Melt separately over a hot water bath. Soak gelatine in cold water. Whisk egg and egg yolk with vanillin sugar in a bowl over a hot water bath until thick and creamy. Stir in 30 ml orange liqueur. Halve the egg cream. Add the well squeezed gelatine to one half of the hot egg cream and dissolve in it.

2. 2

   Stir in the white chocolate coating. Stir the dark chocolate coating into the remaining egg cream. Whip 400 g cream until stiff, fold one half into the white cream and the other half into the dark cream. Pour cream alternately spoon by spoon into a flat dish (approx. 16 x 22 cm). Gently pull through with a fork and smooth it down. Chill for at least 6 hours, but better overnight. For the chocolate leaves, rinse stable rose and ivy leaves (preferably with a small stem), dab dry very well. Melt 50 g dark chocolate coating over a hot water bath. Spread a thin layer of chocolate on the underside of the leaves. Place in a cold place and allow to set. For the chocolate sauce, chop 50 g dark couverture and 20 g white couverture. Bring 100 g cream to the boil, remove from the heat and add the chocolate coating. Place back on the stove, bring to the boil briefly while stirring.

3. 3

   For the chocolate leaves, rinse stable rose and ivy leaves (preferably with a small stem), dab dry very well. Melt 50 g dark chocolate coating over a hot water bath. Spread a thin layer of chocolate on the underside of the leaves. Place in a cold place and allow to set. For the chocolate sauce, chop 50 g dark couverture and 20 g white couverture. Bring 100 g cream to the boil, remove from the heat and add the chocolate coating. Place back on the stove, bring to the boil briefly while stirring. Stir in 30 ml orange liqueur. Leave to cool down a little. Cut off cams from the mousse using 2 tablespoons, which are dipped repeatedly in hot water, and place them on 4 plates. Carefully remove the leaves from the chocolate. Serve the mousse with sauce and chocolate leaves. Dust plates with icing sugar

4. 4

   Stir in 30 ml orange liqueur. Leave to cool down a little. Cut off cams from the mousse using 2 tablespoons, which are dipped repeatedly in hot water, and place them on 4 plates. Carefully remove the leaves from the chocolate. Serve the mousse with sauce and chocolate leaves. Dust plates with icing sugar

Nutrition Facts

KCAL
1010 kcal

CARBS
63 g

FATS
76 g

PROTEINS
14 g