Chocolate mousse
Ingredients:
- Dark chocolate (70% -80% cacao) – 100 gr (3,5 – 4 ounces)
- Heavy cream – 70 ml (2.5 ounces)
- Milk – 20 ml (1.5 tbsp)
- 3 egg whites
- Sugar – 30 gr (2 tbsp)
- Pinch of salt
Directions:
- Melt the chocolate in double boiler.
- Warm up cream with the milk, don’t bring to a boil
- Whip egg whites with a punch of salt, adding sugar gradually
- Mix melted chocolate with still warm cream
- When chocolate and cream mixture is a room temperature add some whipped whites (about 2 tbsp) and whisk it together
- Then add the rest egg whites to the chocolate in 2-3 batches, gently folding whites into the chocolate with rubber spatula
- Pour into some nice glasses and put into fridge for about an hour before adding berries part
Red currant Mousse
Ingredients:
- Currant juice – a little less than a cup
- Gelatin 1 tsp
- Sugar – 1 tbsp + 1 tsp
- Heavy cream – 1 cup
Directions:
- Press berries through sifter to separate skins and small pits
- Put the juice on low heat, add gelatin
- Stir constantly till gelatin dissolves and take off the heat
- Let it cool down to the room temperature but it should still be liquid, don’t allow it to harden
- Using hand mixer whip cold cream with 1 tsp of sugar
- When peaks are formed start adding berry juice very gradually and keep whipping
- Pour currant mousse on top of chocolate mousse (which should be firm already) and put back into fridge
