Mousse Au Chocolat with Grappa
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 533 mg | (13 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Dark couverture chocolate
- 1 medium egg (and 1 egg yolk)
- 4 tsps Espresso powder
- 1 pinch salt
- 30 milliliters Grappa
- 400 milliliters Whipped cream
- candied Violet (and rose petals for garnish)
Preparation steps
1.
Cut some of the chocolate into small pieces with a sharp knife and set aside for garnish. Cut the remaining chocolate into pieces and place in a bowl. Melt over a hot water bath while stirring occasionally. Allow to cool slightly.
2.
Beat the egg and egg yolk with espresso powder and salt in a separate bowl. Beat until thick and frothy over a hot water bath. Stir in the Grappa and melted chocolate. Beat over a cold water bath until it comes to room temperature.Whip the cream until stiff and fold into the mixture. Pour the mousse into glasses and refrigerate. Serve garnished with candied violets, rose petals and chocolate pieces.
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