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Ingredients
Chocolate Mousse in Egg Shells
Coarsely chop about 100 g of the dark chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Remove from heat and allow to cool slightly.
Separate the eggs. Beat the egg whites with a pinch of salt and about half of the sugar until stiff. Whisk the egg yolks with the remaining sugar over a hot water bath until creamy and slightly thickened. Remove from heat and slowly stir in the melted chocolate and cocoa powder. Gently fold in the egg whites and refrigerate for about 3 hours.
Finely chop or shave the remaining dark chocolate. Rinse the interior of 12 egg shells and allow to dry. Remove the chocolate mousse from the refrigerator and transfer to a piping bag affixed with a large, round tip. Pipe the mousse into the egg shells and garnish with the remaining dark chocolate.
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 8.7 g | (9 %) | ||
| Fat | 19.76 g | (17 %) | ||
| Carbohydrates | 39.96 g | (27 %) | ||
| Sugar added | 21.21 g | (85 %) | ||
| Roughage | 0.5 g | (2 %) |