White chocolate mousse
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 350 / Protein 8g / Carbohydr. 28g / Fat 22g
Ingredients (10 servings)
|350 g||white couverture chocolate|
|500 ml||heavy cream|
kitchen towel, rubber spatula (optional), plastic wrap, large bowl, whisk, hand mixer with beaters, cooking spoon, cutting board, knife, 2 small saucepans, heatproof bowl, small bowl
Dornfelder, sweet, 2012
The sweet red wine goes perfectly well with the chocolaty soft feel of this sugar-sweet dessert. Intense fruit aromas gently play on the gums.
Soften gelatin in cold water.
3 sheets gelatin
Beat eggs and egg yolks with hand mixer until fluffy.
large bowl, hand mixer with beaters
2 eggs / 2 egg yolks
Roughly chop couverture and melt in a double boiler. Then, whisk into the egg mixture until smooth.
heat proof bowl, cooking spoon, cutting board, small sauce pan, knife
350 g white couverture chocolate
Heat the advocaat in a small sauce pan. Add softened gelatin and whisk until it has fully dissolved.
whisk, small sauce pan
100 ml advocaat
Add the warm advocaat to the chocolate mixture and whisk until well combined. Leave the mixture to chill for approx. 20 min.
Now whip heavy cream in a standing mixer or with a hand mixer until stiff peaks form.
standing mixer or hand mixer with beaters
500 ml heavy cream
Now fold the whipped cream carefully into the cold chocolate mixture. Handle gently, so that the mousse remains airy.
rubber spatula (optional)
Fill the mousse into serving dishes and cover well. Chill for at least 1 hour before serving.
kitchen towel, plastic wrap