Chocolate mousse with rosemary
A tasty French recipe. The dessert contains the following ingredients: milk, fresh rosemary (puffed nuts), extra dark chocolate (in small pieces), whipped cream (250 ml), white-tasting sugar and coarse sea salt (grains).
Bring the milk to the boil with a few needles of rosemary. Turn off the heat and let the mixture stand for a moment.
Melt the chocolate in full power for 2 minutes in the microwave. If the chocolate is not completely melted, then heat another (number of times) at the same setting for 20 seconds.
Sift the needles out of the milk and let the milk be lukewarm on low heat. Stir in the melted chocolate. Put the pan in a bowl with ice cold water and allow the chocolate mixture to cool down and become thick and lumpy. This takes about 15 min.
Beat the whipped cream almost stiffly with the sugar and a pinch of plain salt. Spoon in portions through the chocolate mixture. Spread over 4 dishes and smooth the top.
Put a few grains of sea salt and 2 needles of rosemary and let the mousse stiffen in the fridge for one hour.
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