Mousse au chocolat with fruity champagne foam
Time
Preparation time: 30 min.
Cooking or baking time: 20 min.
Rest period: 4 hours
Total preparation time: 4 hours 50 minutes
For this year's Christmas dinner it should be a special dessert and so I have selected a mousse au chocolat with fruity champagne foam? I have to say that was a very good idea. Although this dessert does a little bit of work, it's well worth it. The mousse has become very good and with the champagne foam as a coronation, it really tasted very good. I can only recommend a copy.
Ingredients for 2 persons
For the chocolate mousse:
- 100 g dark chocolate 70% cocoa
- 2 eggs
- 150 g creme fraiche
- 100 g of sugar
- 3 tablespoons of champagne, like champagne
- 1 pinch of salt
For the fruity champagne or champagne foam:
- 150 ml of sparkling wine or champagne
- 100 g fresh raspberries
- 50 g of powdered sugar
- 2 egg yolks
preparation
- I first chop the chocolate and let it slowly melt in a bowl over a water bath. In the meantime, I separate the eggs, add 3 tablespoons of sparkling wine or champagne and half of the sugar (50 g), and beat all the ingredients in a bowl over a hot water bath in about 4 to 5 minutes to a lush and frothy mass. Then I stir in the liquid chocolate, take the bowl from the water bath and add the creme fraiche and stir well again. The bowl I put aside for a moment.
- Now I beat the egg white with the addition of a pinch of salt to very stiff snow and let it trickle while stirring the remaining sugar. I gently stir the finished egg whites under the chocolate mass. This should then first cool down for about half an hour.
- After this time, I fill the chocolate mass in a piping bag and then transport the mass decorative into beautiful wine glasses or champagne flutes. These then come in the fridge for 2 to 3 hours.
- Shortly before serving, the fresh raspberries are then finely chopped with the addition of the icing sugar and the remaining champagne or champagne with a blender and the mass is passed through a fine sieve in a bowl. In this mass, I now give the two yolks and everything is now with a whisk or better of course with the hand mixer over a water bath again to a lofty, warm foam and then poured over the chocolate mousse and served immediately.
So yummy, let it taste good!
