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
Macadamia
To serve
Utensils
For 4 glasses, each approx. 250 ml
How it's done
Chocolate
Break the chocolate into pieces and place in a thin-sided bowl. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth.
Mousse
Beat the egg whites with the salt until stiff. Place the egg yolks and sugar in a second bowl, beat until light and fluffy. Mix in the chocolate. Add the kefir, mix. Carefully fold the beaten egg whites into the mixture using a rubber spatula, cover and chill for approx. 2 hrs.
Macadamia
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 nuts, mix, spread on a sheet of baking paper, leave to cool.
To serve
Roughly chop the nuts, transfer the chocolate mousse to a piping bag with a serrated nozzle (13 mm in diameter), pipe the mousse into the glasses. Sprinkle the chocolate and nuts on top.
| Note: | Enjoy the mousse on the day it is made and do not keep any leftovers as the mousse contains raw eggs. |
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