Mousse com Licor de Chocolate com Menta

Mousse with Chocolate Mint Liqueur

- 200 g of dark chocolate (I used dark chocolate with 54% cocoa);
- 6 eggs (separate yolks and whites);
- 50 g of butter (I used salted butter);
- 120 g of sugar;
- 3 sheets of neutral jello;
- 50 ml of milk;
- 2 c. Chocolate mint liqueur soup.

- Separate yolks from whites, reserving them separately and at room temperature.
- Place the gelatin sheets in a container with water, soaking them for 10 minutes.
- Break the chocolate into pieces, place it in a container together with the butter and melt in a bain-marie or microwave.
- Separately, beat the yolks with the sugar until you get a fluffy and voluminous cream. To this preparation, gradually add the melted chocolate with the butter. Stir well to incorporate.
- Meanwhile, boil the milk and squeeze the gelatin well to remove all the water and add it to the hot milk.
- Stir well so that it dissolves completely (if necessary, heat it up a bit). Add this preparation to the chocolate mixture, stirring to incorporate.
- Finally, beat the egg whites until stiff and add them to the previous mixture, gently folding them in, add the liqueur and mix until you get a homogeneous mousse. Place in a large bowl or individual bowls. Refrigerate for 4-5 hours and serve.

Created by: Narwen Cuisine

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