Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To caramelize the nuts
Chocolate mousse
To decorate
Utensils
4 glasses, each approx. 200 ml
How it's done
To caramelize the nuts
Combine the nuts and sugar in a pan, toast over a medium heat for approx. 5 mins. until golden brown, stirring constantly.
Chocolate mousse
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Beat together the egg yolks and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Add the egg mixture to the chocolate, pour in the espresso and mix well. Carefully fold the whipped cream into the mixture using the whisk. Beat the egg whites with the salt until stiff, add the sugar, briefly continue beating. Carefully fold the egg whites into the chocolate mixture. Fill the glasses with the mousse, cover and leave to set in the fridge for approx. 1 hr.
To decorate
Whip the cream until light and fluffy, top the mousse with the cream and nuts.
How-tos
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