Oster-Schokoladenmousse

Easter chocolate mousse

Easter chocolate mousse

An airy and light dessert made with our Grand Cru Dark Chocolate and served in blown-out eggshells – a spectacular presentation for your Easter table.

Recipe for 5/6 people:

  • 180g Léonie Corentin Organic Dark Chocolate 70%
  • 75g organic milk chocolate from Peru 41%
  • 150g cream (35% fat)
  • 75g milk
  • 3 eggs
  • 20g sugar
  • 1 bag of Easter biscuits for decoration

Preparation:

  1. Prepare the chocolate: Roughly chop the chocolate.

  2. Separate eggs: Separate the egg whites from the yolks.

  3. Making ganache:

    • Bring the cream and milk to a boil in a saucepan.
    • Remove the pot from the heat, add the chocolate and stir until a homogeneous mixture is formed.
    • Add the egg yolks and mix thoroughly. Pour the ganache into a large bowl and set aside.

  4. Beat egg whites:

    • Beat the egg whites with the sugar until stiff from the start.
    • Continue beating until stiff peaks form.

  5. Assemble the mousse:

    • First, whisk a small portion of the beaten egg whites into the ganache to loosen the mixture.
    • Then carefully add the remaining beaten egg whites using a spatula (Maryse).

  6. Serve and cool:

    • Spread the mousse into a bowl or into blown-out and cleaned eggshells.
    • Cover with cling film and let rest in the refrigerator for at least 4 hours .

  7. Decorate:

    • Decorate the mousse with our Easter cookies for a festive touch.

Tips and shelf life:

  • For best results, the mixture should remain liquid when poured into the bowl.
  • Shelf life: Due to the raw egg yolks, the mousse should be consumed within 2 days in the refrigerator.

We wish you enjoyable moments with our creations!
Léonie Corentin Chocolaterie

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