White chocolate-ginger mousse

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Dice ginger very finely. Roughly chop white chocolate and melt over a not too warm water bath. Stir in half the ginger. Separate the eggs. Beat egg yolks and sugar over a hot water bath until foamy.

2. 2

   Stir in liquid chocolate. Squeeze the gelatine, dissolve lukewarm and stir into the chocolate. Whip cream and egg white separately until stiff. Fold the cream first, then the beaten egg white into the chocolate cream. Pour the mousse into a bowl and chill for about 1 hour. In the meantime, chop dark chocolate roughly for decoration and dissolve over a warm water bath. Form small bags from baking paper. Drizzle chocolate inside the bag. Turn it so that it is evenly distributed. Place upright in a cool place (e.g. in an egg carton). Before serving, carefully loosen the baking parchment.

3. 3

   Drizzle chocolate inside the bag. Turn it so that it is evenly distributed. Place upright in a cool place (e.g. in an egg carton). Before serving, carefully loosen the baking parchment. Cut the mousse into balls and place them in cuffs. Sprinkle with remaining ginger. Serve decorated with chocolate bags

Nutrition Facts

KCAL
750 kcal

CARBS
63 g

FATS
49 g

PROTEINS
15 g