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MIRIAM571
Chocolate mousse with white chocolate sauce
Chocolate mousse of dark chocolate, ginger and brown rum with a white chocolate sauce.
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Ingredients
Directions
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Break the chocolate into pieces. Melt the dark chocolate with salt in a fireproof bowl au bain marie.
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Split the eggs. Add the sugar to the egg yolks and beat for approx. 5 minutes to a light and creamy mixture.
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Beat the egg whites until soft peaks form. Gradually add the rest of the sugar to the egg whites.
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Beat the whipped cream in a different bowl.
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Cut the stem ginger fine. Mix the melted dark chocolate with the ginger and keep stirring until it shines.
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Allow the chocolate mixture to cool slightly and mix gently with the yolk mixture.
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Then mix in the whipped cream and rum. Fold the egg whites into a smooth and homogeneous mixture.
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Spoon the mousse into a large dish, or spread over different glasses. Put the mousse in the refrigerator for about 1 hour to stiffen.
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Boen for the white chocolate sauce lime clean and grate the green skin. Squeeze out the lime.
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Break the white chocolate into pieces and melt au bain marie in a refractory bowl.
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Remove from the heat and mix the whipped cream, ginger powder, juice and half of the green grater through the melted chocolate.
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Serve the mousse with the sauce and sprinkle over the rest of the grater.
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Nutrition
520Calories
Sodium4% DV90mg
Fat54% DV35g
Protein22% DV11g
Carbs12% DV35g
Fiber20% DV5g
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