Frühlingsgehalt – A Springtime Delight

Allergens

Eggs, Dairy

Ingredients

• 100g dark chocolate (70% cocoa)
• 200ml heavy cream
• 5 large egg yolks
• 6 tbsp granulated sugar, divided
• 3 tbsp lemon zest
• 4 tbsp freshly squeezed lemon juice
• 1/4 tsp salt
• 8 thin almond biscuits (Leibnitz)
• Fresh raspberries and mint leaves for garnish

Instructions

1. Begin by melting the chocolate in a double boiler or using the microwave, stirring occasionally until smooth. Set aside to cool slightly.
2. In a separate bowl, whip the heavy cream into soft peaks. Fold the whipped cream into the cooled chocolate gently until fully incorporated.
3. In another bowl, whisk together the egg yolks and 4 tbsp of sugar until pale and creamy.
4. Gradually add the lemon zest, lemon juice, and salt into the yolk mixture, stirring constantly to prevent curdling.
5. Gradually pour the chocolate mixture into the yolk mixture while continuously stirring. Combine well, ensuring a smooth texture.
6. Divide the mousse mixture evenly among four dessert cups or glasses, smoothing the top for a seamless finish. Cover and chill in the refrigerator for at least 4 hours or overnight to set completely.
7. Before serving, sprinkle a thin layer of granulated sugar over each biscuit and caramelize with a kitchen torch or under the broiler, monitoring carefully to avoid burning.
8. Break or crumble the caramelized almond biscuits into individual portions, garnishing the top of each set mousse.
9. Add fresh raspberries and mint leaves for an extra touch of elegance.

Chef’s Insight

Allow the chocolate and egg yolk mixtures to cool slightly before combining to prevent the mousse from becoming overly rich.

Notes

The key to this recipe is taking your time, ensuring each layer is properly combined for a smooth, silky texture in the final mousse.