John Myers
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Chocolate Mousse and Balsamic Mousse on Berry Dish
The perfect chocolate mousse and balsamic mousse on berry dish recipe with a picture and simple step-by-step instructions.
- 4 Pc. Eggs
- 400 ml Whipped cream
- 30 g Sugar
- 150 g Dark chocolate couverture
- 150 g Whole milk couverture
- 50 ml Balsamic vinegar (at least 20 years old)
- 1 Msp Salt
- 50 g Chocolate white
- 50 g Dark chocolate
- 250 g Frozen forest berries
- 4 tsp Glucose
- 20 Pc. Blueberries
Balsamic mousse:
- Separate the eggs and beat the egg white with a little salt until stiff. Then put in a cool place.
- Whip the cream until stiff and put in a cool place.
- Let the baslamico vinegar and sugar cook for about 1-2 minutes.
- Melt the dark couverture in a water bath.
- Mix the slightly cooled balsamic vinegar with the couverture. Quickly stir in 3 egg yolks with a whisk. Do not allow too much time for this, otherwise the yolk will curdle.
- Pour the mixture into a bowl and carefully fold in half of the whipped cream. Now put the cream in a metal bowl, cover and chill for at least 2 hours.
Mousse au Chocolat:
- Melt the whole milk couverture in a water bath and carefully fold in the rest of the stiff cream.
- Grate the dark chocolate and add to the resulting cream. Fold in the rest of the egg whites.
- Put the mixture in a metal bowl, cover and refrigerate for at least 2 hours.
Berry mirror:
- Puree the defrosted berry mixture with a hand blender or a blender and strain through a sieve.
- Quickly stir in the glucose with a whisk.
Serving:
- Spread the berry mirror on the plate and serve one clump of the dark and one light mousse. The dark mousse is sprinkled with rasps of white chocolate. A few berries are placed on the berry top as decoration.
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