Chocolate Mousse
Chocolate Mousse – dark
Approx. 5 portions
• 1 egg yolk (20 g)
• 1 egg
• 1 level tablespoon of sugar
• 1 pinch of salt
• 130 g BASiC 90 (clear bitter couverture)
• 300 ml cream
• 1 cl rum or cognac
1. Preheat the oven to 45°C. Coarsely chop BASiC 90 and melt into the preheated oven, stirring occasionally. Afterwards let the couverture cool down to approx. 32°C.
2. Whisk the egg and the egg yolk with sugar and salt in a bain-marie creamy until the mass has significantly gained volume and reached a temperature of approx. 75°C. Take the mass out of the bain-marie, whisk it until cold. Stir with cognac or rum.
3. Whip the cream until semi-stiff. Stir the chocolate into the egg mixture and afterwards fold in the whipped cream. Fill the mousse into a bowl, cover it with plastic wrap and put it in the fridge for at least 3 hours.
Chocolate Mousse – light
Approx. 5 portions
• 1 egg
• 1 pinch of salt
• 130 g BASiC 50 (dark mountain milk couverture)
• 2 sheets of gelatine
• 300 ml cream
• 1 cl pear brandy or cognac
1. Preheat the oven to 45°C. Coarsely chop BASiC 50 and melt it in the preheated oven while stirring occasionally. Afterwards let the couverture cool down to approx. 32°.
2. Soak the gelatine in cold water. Whisk the egg with the salt in a bain-marie creamy until the mass has significantly gained volume and reached a temperature of approx. 75°C.
3. Take the mass out of the bain-marie; whisk it until cold. Heat the cognac or rum. Dissolve the squeezed gelatine in it. Stir the mixture into the egg mass.
4. Whip the cream until semi-stiff. Stir the chocolate into the egg mixture and afterwards fold in the whipped cream. Fill the mousse into a bowl, cover it with plastic wrap and put it in the fridge for at least 3 hours.
Chocolate Mousse – yellow
Approx. 5 portions
• 1 egg
• 1 pinch of salt
• 130 g BASiC 30 (yellow chocolate)
• 250 ml cream
• 1 cl orange liquor
• 2 sheets of gelatine
1. Preheat the oven to 45°C. Coarsely chop BASiC 30 and melt it in the preheated oven while stirring occasionally. Afterwards let the couverture cool off to approx. 32°C.
2. Soak the gelatine in cold water.
3. Whisk the egg with the salt in a bain-marie until the mass has significantly gained volume and reached a temperature of approx. 75°C.
4. Take the mass out of the bain-marie, whisk it until cold, heat the orange liquor. Dissolve the squeezed gelatine in it. Stir the mixture into the egg mass.
5. Whip the cream until semi-stiff. Stir the chocolate into the egg mixture and afterwards fold in the whipped cream. Fill the mousse into a bowl, cover it with plastic wrap and put it into the fridge for at least 3 hours.
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Sweet pepper sauce
4 portions, preparation time approx. 10 min.
• 100 g red sweet peppers (pickled)
• 1 teaspoon of honey
1. Allow the peppers to drain in a sieve and cut them into small pieces. Mix the sweet peppers with 4 tablespoons of water and finely puree them with a hand blender.
2. Press the puree through a fine sieve and whisk it with the honey.
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