Chocolate mousse

Ingredients for 5 servings:

• 250 g chocolate (Toblerone)
• 80 g butter
• 1 tbsp Cointreau
• 400 ml cream
• 2 eggs
• 2 tbsp honey
• 1 large jar of cherries
• 1 tbsp cornstarch
• 2 vanilla pods
• 1 cinnamon stick(s)
• 90 g brown sugar
• 50 amaretti biscuits, crumbled
• 140 g butter
• 120 g flour

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 27.08.2020

Roughly chop the chocolate and melt it with the butter in a double boiler. Meanwhile, whip the cream until stiff peaks form and set aside. In a separate bowl, whisk the two eggs and honey until frothy. Once the chocolate and butter mixture has melted, add a spoonful of Cointreau and mix. Stir the egg and honey foam into the chocolate and butter mixture, then fold in the stiff peaks. Pour the finished mousse into glasses and refrigerate for at least 4 hours. To thicken the cherries, place the cherries and juice in a saucepan and bring to a simmer. For flavor, scrape out two vanilla pods and add the seeds, pods, and cinnamon stick to the cherries. Once the cherries are gently simmering, pour the cornstarch into a glass and mix with a little hot cherry juice. Slowly add the cornstarch to the simmering cherries, stirring vigorously to avoid lumps. Discard the vanilla pods and cinnamon stick. For the amaretti crumbs, combine all ingredients and crumble onto a baking sheet. Bake the dough at 180°C fan-assisted oven for about 20 minutes. After baking, remove the baking sheet and let it cool. Then break the dough into crumbs. Lisa prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 4 from Hamburg – on Thursday, August 27, 2020.