Cognac truffle mousse

For 4 people
  • 1 bar (100 g) champagne-truffle-chocolate
  • 3-4 EL Brandy
  • 500 g whipped cream
  • 1 jar (s) (425 ml, abtr.gew. 250 g) Apricots
  • 2 EL lemon juice
  • 1 packet vanillin sugar
  • 1 Kiwi
  • 4 Physalis (Cape gooseberry)
  • 4 Strawberries
  • Cocoa
  • some mint leaves
30 minutes
light
1.
Roughly chop the chocolate and let it melt in a bowl in a water bath while stirring. Add the brandy and 50 g cream and beat until creamy with the whisk of the hand mixer. Allow to cool slightly. Beat the rest of the cream until stiff and carefully fold it into the lukewarm chocolate cream. Approx. Put in the fridge for 2 hours. For the sauce, puree the apricots (keep 4 halves) and 3 tablespoons of juice. Season to taste with lemon juice and vanilla sugar. Clean and wash or peel the fruit. Small cutting. Put the mousse in a piping bag with a star nozzle and sprinkle onto plates dusted with cocoa. Spread the sauce around the mousse as a mirror. Decorate with the fruits and mint leaves
1 person approx:
  • 620 kcal
  • 2600 kJ
  • 5 g protein
  • 48 gFat
  • 37 g carbohydrates

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