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A beautiful and unusual method of serving chocolate mousse, this desert takes the form of a half-sphere decorated with mint leaves.
250g butter, softened
250g dark chocolate
50g icing sugar
6 eggs, separated
1 tablespoon cocoa
mint leaves, to decorate
- Melt the butter and chocolate in a double boiler. remove from heat and add sugar. Mix well. Stir in the egg yolks.
- Beat the egg whites with a pinch of salt until very stiff. Stir 1/3 of the beaten egg whites into the chocolate mixture to lightened it, then carefully fold in the remaining 2/3.
- Butter a large bowl and pour in the chocolate. Cover with plastic wrap and chill in the freezer 2 hours. Transfer to the fridge and chill overnight.
- To unmold, dip the bowl in hot water. Place a serving plate on top and invert. Sift cocoa powder over and garnish with mint leaves.
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