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Dark chocolate mousse

with chilli and apricot purée

Dark chocolate mousse

with chilli and apricot purée

Dauer
ca. 40 Min.
Aufwand
moderate

Zutaten für 4 Personen

  • 100 gDried soft apricots
  • 150 mlOrange juice
  • 200 gDark chocolate (85% cocoa)
  • 2Egg(s) (size M)
  • 3 TbspVanilla sugar
  • 0.25 TspPowdered cinnamon
  • 2 TbspFruit schnapps (e.g. apricot brandy)
  • 200 gWhipping cream
  • 1Medium-sized red chilli pepper(s)
  • 2 TspKühne [16079]

Voedingsinformatie

Approx. 580 kcal / 9 g protein / 34 g fat / 55 g carbohydrates

Die Nährwertangaben unter Verwendung der Kühne Produkte sind nach dem Nährwertprogramm Unical berechnet.

Zubereitung
Rezept Schoko-Mousse dunkel mit Chili-Aprikosenpüree

1. Soak the apricots in orange juice. Break the chocolate into pieces, melt in hot a water bath and let cool until lukewarm. In the meantime, separate the eggs. Beat the egg whites until stiff and let chill. Mix the yolks with 2 tbsp vanilla sugar until light and creamy.

2. Add the egg yolk mixture with cinnamon and schnapps as desired to the chocolate. Whip the cream until stiff, while sprinkling in the remaining vanilla sugar. First, fold the cream into the chocolate mixture, then the egg whites. Cover the mousse and place in the refrigerator 4–5 hours to set.

3. In the meantime cut the chilli pepper in half lengthwise with a sharp knife along, remove the membrane and seeds. Chop the fruit flesh and purée with the orange juice and apricots until a fine mixture remains. Season with vinegar. Using 2 spoons, scoop out egg-shaped spoonfuls from the firm mousse, arrange on a plate with the chilli purée.

Duration: 40 minutes + 5 hours cooling time

1. Soak the apricots in orange juice. Break the chocolate into pieces, melt in hot a water bath and let cool until lukewarm. In the meantime, separate the eggs. Beat the egg whites until stiff and let chill. Mix the yolks with 2 tbsp vanilla sugar until light and creamy.

2. Add the egg yolk mixture with cinnamon and schnapps as desired to the chocolate. Whip the cream until stiff, while sprinkling in the remaining vanilla sugar. First, fold the cream into the chocolate mixture, then the egg whites. Cover the mousse and place in the refrigerator 4–5 hours to set.

3. In the meantime cut the chilli pepper in half lengthwise with a sharp knife along, remove the membrane and seeds. Chop the fruit flesh and purée with the orange juice and apricots until a fine mixture remains. Season with vinegar. Using 2 spoons, scoop out egg-shaped spoonfuls from the firm mousse, arrange on a plate with the chilli purée.

Duration: 40 minutes + 5 hours cooling time

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