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BO_0912_KB_052_108_GB_3K
Ingredients:
2 leaves of gelatine
200 g nougat chocolate
2 eggs, separated
250 ml double cream
29.04.2005
9:57 Uhr
Chocolate mousse with brandy
Serves 4
Method:
1. Soak the gelatine leaves in cold water for approx.
10 minutes. Break the chocolate into small pieces
2 tbsp brandy
and melt for 4 minutes at 450 W, stirring halfway
1 tbsp water
through.
2. Beat the egg yolks until foamy, then stir in the water
and brandy.
3. Squeeze the water out of the gelatine and heat it for
15 seconds at 450 W.
4. Stir the chocolate into the egg yolks. Stir a little of
this mixture into the gelatine, then combine the
gelatine with the rest of the chocolate. Chill until
the mixture begins to set.
5. Beat the egg whites until stiff and whip the cream.
Fold carefully into the chocolate until thoroughly
combined. Chill the mousse for 30 minutes.
Setting:
Power level:
Position:
Duration:
Seite 91
Microwave
450 W
Turntable
4 minutes + 15 seconds
91
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