John Myers
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Lightning-fast After Eight Mousse
The perfect lightning-fast after eight mousse recipe with a picture and simple step-by-step instructions.
- 150 g After eight
- 50 ml Almond milk
- 25 g Sugar
- 300 ml Cream
- 2 leaf Gelatin
Variation 1: served as a mousse
- After eight gently melt together with the almond milk on a low flame (if you want and tolerate it well, you can of course use normal milk instead of almond milk) – soak the gelatine in cold water and let it swell – add sugar to the after eight chocolate milk to taste – Take the gelatine out of the water, squeeze it out well and dissolve it in the hot After Eight chocolate milk – let it cool down
- Whip the soy cream (or normal cream) until stiff and mix it with the cooled After Eight chocolate milk – pour the mixture into portion glasses and chill for 2-3 hours
Variation 2: served as ice cream
- If you put the mousse in the freezer for at least 6 hours, then WITHOUT an ice machine it becomes a wonderfully creamy after eight ice cream (see photos)
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