for 6 person

Chocolate mousse

100 g	dark chocolate (approx. 64% cocoa), melted
2	fresh egg yolks
2 tbsp	icing sugar
2 ½ dl	full cream, beaten until stiff
2	fresh egg whites
1 pinch	salt
1 tbsp	sugar

Persimmon cream

2	persimmons
2 tbsp	icing sugar
1 tsp	lemon juice
1 dl	full cream, beaten until stiff
80 g	sugar-roasted almonds, coarsely chopped

How it's done

Chocolate mousse

Place the chocolate in a thin-walled bowl and set it over a barely simmering water bath, making sure the bowl does not touch the water. Melt the chocolate, stir until smooth, then let it cool slightly.

Beat the egg yolks and sugar with the whisk attachments of a hand mixer for about 5 minutes until the mixture becomes light and foamy. Add the egg mixture to the chocolate and mix well. Gently fold in the whipped cream using a whisk. Beat the egg whites with the salt until stiff, add the sugar and continue beating briefly. Carefully fold the egg whites into the chocolate mixture in batches. Cover and chill.

Persimmon cream

Peel the persimmon, purée it with icing sugar and lemon juice. Layer the persimmon purée, chocolate mixture, whipped cream and almonds alternately into glasses. Cover and refrigerate for approx. 3 hours until set.

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