John Myers
Chocolate Mousse with Red Fruit Jelly and Vanilla Sauce
The perfect chocolate mousse with red fruit jelly and vanilla sauce recipe with a picture and simple step-by-step instructions.
- 200 g Dark chocolate
- 200 g Chocolate white
- 8 Pc. Eggs
- 500 ml Cream
- 750 ml Cherry juice
- 250 ml Currant juice
- Food starch
- 200 g Forest strawberries
- 100 g Currants
- 2 Pc. Vanilla pods
- 2 pinch Sugar
- 500 ml Milk
- Separate 3 eggs for the dark mousse. Beat the egg whites until stiff. Mix the egg yolks with sugar and set aside. Whip the cream until stiff too.
- Melt the chocolate in a bowl and over the water bath and set aside to cool. Then mix all the ingredients together until the mixture becomes creamy.
- Repeat all steps for the white mousse. Chill both mousses.
- Put all the juices together in a saucepan. Add the vanilla pod and bring everything to a boil. As soon as the juice boils, mix cornstarch with 6 tablespoons of water and add to the stock. Cook while stirring until a thick consistency is formed. Let the mixture cool down and add the berries.
- For the vanilla sauce, heat the milk and vanilla, but do not boil. Also here add cornstarch and wait while stirring until the mixture thickens. Refine with vanilla sugar.
- Cut out the mousse as dumplings, place on the grits and top off with vanilla sauce.
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