Ingredients:
- 200 g of dark chocolate (I used dark chocolate with 54% cocoa);
- 6 eggs (yolks and whites separated);
- 50 g of butter (I used salted butter);
– 120 g of sugar;
– 3 sheets of neutral gelatin;
– 50 ml of milk;
- 2 c. Chocolate and Mint liqueur soup.
Preparation:
- 200 g of dark chocolate (I used dark chocolate with 54% cocoa);
- 6 eggs (yolks and whites separated);
- 50 g of butter (I used salted butter);
– 120 g of sugar;
– 3 sheets of neutral gelatin;
– 50 ml of milk;
- 2 c. Chocolate and Mint liqueur soup.
Preparation:
- Separate the egg yolks from the whites, setting them aside 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 in the microwave.
- Separately, add the egg yolks and sugar until you obtain a fluffy and voluminous cream. To this preparation, gradually add the melted chocolate and butter. Stir well to incorporate.
- 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 in the microwave.
- Separately, add the egg yolks and sugar until you obtain a fluffy and voluminous cream. To this preparation, gradually add the melted chocolate and 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 for a while). Add this mixture to the chocolate mixture, stirring to combine.
- Finally, beat the egg whites until stiff and add them to the previous preparation, folding them in gently, also add the liqueur and mix until you obtain a homogeneous mousse. Pour into a large bowl or individual bowls. Refrigerate for 4-5 hours and serve.
- Stir well so that it dissolves completely (if necessary, heat for a while). Add this mixture to the chocolate mixture, stirring to combine.
- Finally, beat the egg whites until stiff and add them to the previous preparation, folding them in gently, also add the liqueur and mix until you obtain a homogeneous mousse. Pour into a large bowl or individual bowls. Refrigerate for 4-5 hours and serve.
Created by: Narwen Cuisine
