Chocolate Mousse with Peaches
Ingredients
- for the mousse
- 300 grams dark Chocolate (70%)
- 1 sm cup strong Espresso
- 2 centiliters Cognac
- 5 eggs
- 3 Tbsps Vanilla sugar
- 125 grams cooled Whipped cream
- 50 grams sugar
- for the garnish
- Chocolate bark
- 3 yellow Peaches
- 4 centiliters Peach liqueur
- Cocoa (for dusting)
- powdered sugar (for dusting)
Preparation steps
Coarsely chop the chocolate and melt with the cognac and espresso over a hot water bath. Remove from the heat.
Separate the eggs. Beat the egg yolks with the vanilla sugar over a hot water bath until frothy.
Beat the cold cream until stiff.
Whisk the egg whites with the sugar until stiff.
Stir the egg yolk mixture into the chocolate and mix well. Quickly whisk the whipped cream into the mixture before it solidifies.
Gently fold in the egg whites.
Pour the mixture into a bowl and cover tightly with foil. Chill for at least 4 hours.
Blanch the peaches. Peel, halve, remove the seeds and cut the peaches into wedges. Simmer the peaches in a frying pan with the liqueur. Set aside and let cool.
Divide the mousse into bowls and garnish with peaches, powdered sugar, cocoa and chocolate pieces. Serve cold.
