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
Chocolate
Mousse
Cashew nut brittle
Utensils
4 glasses, each approx. 200 ml
How it's done
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Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly.
Mousse
Using the whisk attachment on a mixer, beat together the egg and sugar for approx. 5 mins. until the mixture is light in colour. Add the egg mixture to the chocolate and combine. Carefully fold the whipped cream into the chocolate, divide into glasses, cover and chill for approx. 2 hr.
Cashew nut brittle
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the chocolate to the egg mixture and stir. Break the nut brittle into pieces, use to decorate the mousse.
| Tip: | Mix 1 tbsp of cognac into the whipped cream. |
|---|---|
| Tip: | Sprinkle chocolate shavings on top of the chocolate mousse. |
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