Dark Chocolate Mousse
  • 50 g (1) egg
  • 15 g sugar
  • 75 g dark chocolate, melted (with the butter)
  • 15 g butter, melted (with the chocolate)
  • 7 g creme de cacao liquor
  • 2 g gelatin
  • 10 g cold water
  • 200 g cream
  1. Start by whipping the cream. Set aside.
  2. Bloom the gelatin in the cold water. Set aside.
  3. Place the egg and sugar in a metal or glass bowl. Over a water bath on the stove, begin beating the egg with a handheld mixture. Beat over the water bath until warm to the touch. Remove from heat and continue to beat until light and fluffy.
  4. Melt the gelatin either in the microwave or over a water bath. Be care not to over heat the gelatin; it should just be warm to the touch! Add a spoonful of the whipped cream and the creme de cacao, stir.
  5. Turn the mixture on low and add the melted chocolate and butter. Mix 1 minute on low.
  6. Add the gelatin. Mix just until combined.
  7. Turn off the mixer and fold in the whipped cream. Continue folding until combined.
  8. Transfer the mousse into a piping bag and fill the forms just under the rim.
  9. Place the pre-cut sponge cake on top of the dark chocolate mousse and press slightly.
  10. Place in the freezer for a few hours until completely frozen.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2014/12/chocolate-mousse-duo/