Chocolate Mousse with Praline Surprise

Chocolates:

1. Chop the whole milk couverture and 125 g dark chocolate. Then bring the cream to the boil, remove it from the stove and melt the couvertures in it. Then pour into a bowl and let cool down slowly. Then stir in the rum.
2. Beat the softened butter until frothy. Gradually work in the truffle mixture and pour it into a piping bag. Now place 35 dots approx. 2 ½ centimeters in size on a piece of baking paper and let sit for two hours.
3. To coat the truffles, chop the rest of the dark couverture, melt over a hot water bath and temper. Sieve the cocoa powder over the truffles into a plate.

Mousse au Chocolat:

1. Whip the cream together with the cocoa powder until stiff and put in a cool place. Crush the chocolate and melt it over a hot water bath while stirring.
2. Let the chocolate pour in while continuing to stir. Place the bowl on an ice-cold water bath and keep stirring the cream until it is cold.
3. Beat the egg whites until stiff and carefully fold into the cream with the chocolate cream. Fill six glasses one-third with the mousse, then add a rum truffle and fill halfway with the mousse.

Fruit puree:

1. Thaw the berries and puree them with sugar and lemon juice. Then strain through a sieve and put in a cool place.
2. Before serving, pour the fruit puree over the mousse and place on a plate. Decorate the plate with the puree, chocolate sauce and mint leaves.
3. There is also white wine or a delicious red beer from the Gütersloh brewery. The beer liqueur can be served as a digestif.