Heavenly Chocolate Mousse

Ingredients

• 70 g unsweetened whipping cream

• 70 g milk chocolate (in pieces)

• 70 g dark chocolate (in pieces)

• 1 egg

• 15 g sugar

• 40 g sliced almonds

Instructions

1. Whip three-quarters of the cream until it reaches a yogurt-like consistency, then refrigerate.

2. Heat the remaining cream, add the chocolate pieces, and stir until melted. Let the mixture cool slightly.

3. Separate the egg into yolk and white.

4. Whip the egg white with half of the sugar until stiff peaks form.

5. Whisk the egg yolk with the remaining sugar until light and airy.

6. Stir the slightly cooled chocolate mixture into the whipped egg yolk mixture.

7. Using a spatula, gently fold in the whipped cream.

8. Finally, fold in the beaten egg white carefully to keep the mousse light and fluffy.

9. Spoon the chocolate mousse into four serving glasses or bowls, cover with plastic wrap, and chill for 1 hour in the refrigerator.

10. Toast the sliced almonds in a dry frying pan until golden brown, then transfer to a piece of kitchen paper to cool.

11. Sprinkle the toasted almonds over the mousse just before serving.

Tip: Add two sugar eyes and press the almonds upright into the mousse to turn it into a cute hedgehog.

Storage Advice
Keep refrigerated for up to 3 days.

Nutritional information