Chocolate crème with physalis

Chocolate crème with physalis

Total: 1 hr 35 min. | Active: 35 min.
vegetarian
Nutritional value / people: 541 kcal
, Fat: 38 g
, Carbohydrate: 37 g
, Protein: 10 g

Ingredients

4 person

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

Mousse

1 ½ dl single cream
½ vanilla pod, cut open lengthways, seeds scraped out
4 tbsp sugar
3 tbsp cocoa powder
2 fresh egg yolk
50 g dark chocolate (64% cocoa), finely chopped
1 ½ dl single cream
2 tbsp sugar
2 fresh egg white
1 pinch salt

Decorate

½ bag white cake icing (approx. 60 g), melted
12 physalis
2 tbsp chopped pistachios
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How it's done

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Mousse

In a pan, whisk the cream and all the other ingredients up to and including the egg yolks, bring to just below the boil on a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat. Stir in the chocolate, melt, pour the crème through a sieve into a bowl, leave to cool.

Stir the crème until smooth. Beat the cream with the sugar until stiff. Beat the egg whites with the salt until stiff, carefully fold into the crème with the whipped cream, place in the bowls. Cover and refrigerate for approx. 1 hr.

Decorate

Put the glaze in a small bowl. Dip the physalis up to half way into the glaze, allow the excess to drip off, allow to dry on baking paper. Serve the chocolate crème with the physalis, scatter over the pistachios.

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