Chocolate Mousse
Chocolate Mousse - Fruit underneath, chocolate on top—the best of both worlds
Healthy, because
Even smarter
Nutritional values
Fruity and chocolaty at the same time: The tropical fruits provide more than two thirds of the daily vitamin C requirement, while the chocolate cream with milk and cream provides bone-strengthening calcium.
The orange liqueur does not have to be - it can also be non-alcoholic. With an orange syrup from the drinks department, the dessert tastes completely alcohol-free.
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 617 mg | (15 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 36 mg |
Ingredients
- Ingredients
- 2 Tbsps cornstarch
- 3 Tbsps cocoa powder
- 6 Tbsps cane sugar (about 120 grams)
- 1 pint
- 2 Kiwi
- 2 Oranges
- 2 Tbsps Orange liqueur
- ½ cup Whipped cream
Kitchen utensils
Preparation steps
Whisk together the cornstarch, cocoa powder and 3 tablespoons sugar in a small bowl, then whisk in 5 tablespoons milk until smooth.
Bring the remaining milk to a boil in a pot. Gradually stir in the cocoa mixture. Stirring constantly, bring to a boil and cook, stirring, for 1 minute.
Transfer chocolate custard to a bowl, cover with plastic wrap and let cool completely, about 2 hours.
Meanwhile, peel kiwi fruit and cut into cubes.
Peel the oranges with a knife following the curve of the fruit. Cut the fruit to separate the segments.
Toss the kiwi and oranges in a bowl with the remaining sugar and orange liqueur. Let marinate for 20 minutes.
Just before serving, whip the cream to stiff peaks.
Fold the cream into the chocolate custard. Divide fruit among glasses, layer with custard and serve immediately.
