Chocolate Mousse
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Delicious chocolate mousse recipe with strawberries, topped with Italian cantucci biscuits
12 March, 2013
ingredients
Milk Chocolate
300 g
Espresso coffee
1 cup, strong, small
Cognac
2 cl
Eggs
5 each
Vanilla extract
3 tbsp, sugar
Cream
125 g, chilled
Sugar
50 g
Strawberries
300 g
Cantucci
8 each, Italian almond biscuits
Preparation
- Wash, dry and halve the strawberries.
- Put a few strawberries into glass cups.
- Roughly chop the chocolate couverture and melt in a bain-marie with the cognac and espresso.
- Remove from the heat.
- Separate the eggs.
- Beat the egg yolks with the vanilla sugar until thick and foamy and the sugar has dissolved.
- Whip the well chilled cream until stiff.
- Beat the egg whites with the sugar until they form stiff peaks.
- Add the egg yolk mixture to the chocolate and stir in with a whisk.
- Place the whipped cream on top of the chocolate mixture and stir in quickly with the whisk before the mixture sets.
- Carefully fold in the beaten egg whites.
- Put the mousse into the glass cups, add a few strawberry halves and chill in the refrigerator for at least 3 hours.
- Serve garnished with cantucci.
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