91
Chocolate mousse with brandy
Serves 4
Ingredients:
2 leaves of gelatine
200 g nougat chocolate
2 tbsp brandy
1 tbsp water
2 eggs, separated
250 ml double cream
Method:
1. Soak the gelatine leaves in cold water for approx.
10 minutes. Break the chocolate into small pieces
and melt for 4 minutes at 450 W, stirring halfway
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:
Microwave
Power level:
450 W
Position:
Turntable
Duration:
4 minutes + 15 seconds
