chocolate mousse trifle
Creamy chocolate that melts on your tongue, in between layers of cake sprinkled with sweet cherry liqueur.
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Bowl and pan (au-bain-marie)
Piping bag with cartel nozzle
at least 70 percent cocoa
egg yolks and whites separated, size M
Place the chocolate, butter and 2 tablespoons of cream in a heatproof bowl.
Hang the bowl over a pan of boiling water (au-bain-marie).
Melt the chocolate and then put the bowl on the work bench.
Allow 5 minutes to rest and mix well.
While you stir with a spatula, add the egg yolks one by one through the chocolate.
Beat the whipped cream with a mixer until stiff.
Mix it with a spatula into the chocolate mixture.
Then beat with a mixer in a fat-free bowl the egg whites until stiff.
Spoon 2 tablespoons of egg whites into the chocolate mixture and mix through with the spatula (so the mixture gets used to the airy whites).
Add the rest of the egg whites and mix gently with a spatula, carefully through the chocolate.
Spoon the mousse into a pastry bag and leave for at least 3 hours in the refrigerator.
Lay half a slice of cake at the bottom of the glass and sprinkle with one teaspoon of cherry liqueur.
Pipe a layer mousse cake on top.
Place the other half of the cake onto the mousse and sprinkle with cherry liqueur.
Pipe a second layer of mousse on the cake.
Garnish with chocolate curls.
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chocolate mousse trifle https://www.byandreajanssen.com/chocolate-mousse-trifle/ 04/02/2016