🍰 Fluffy Nougat Chocolate Mousse

Name: Fluffy Nougat Chocolate Mousse
Total time: 30 min
Yield: 4 servings
Ingredients: 75 g dark chocolate; 75 g nougat; 2 eggs (separated); 2 tbsp powdered sugar; 20 ml whisky; 1 tsp grated orange peel; 200 ml whipping cream (at least 30% fat content); 2 tbsp cocoa powder (for dusting); 2 tbsp chocolate shavings (for garnishing)

452 kcal · 30 min · 4 servings

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Ingredients

75 g dark chocolate
75 g nougat
2 eggs (separated)
2 tbsp powdered sugar
20 ml whisky
1 tsp grated orange peel
200 ml whipping cream (at least 30% fat content)
2 tbsp cocoa powder (for dusting)
2 tbsp chocolate shavings (for garnishing)

Instructions

1. Fill a pot with a little water and heat it on the stove until it is hot but not boiling. Place a heatproof bowl on top so that it does not touch the water. Put the chocolate and the nougat into this bowl. Stir occasionally until everything is completely melted.
2. Take the bowl with the chocolate mixture off the heat and set it aside. Empty the pot with the hot water or prepare a new bowl with hot water. Put the egg yolks and the powdered sugar into this second bowl.
3. Whisk the egg yolk and sugar mixture over the hot water with a mixer or whisk until it has become a thick, creamy mass. This takes about a few minutes.
4. Pour the melted chocolate mixture slowly and in a thin stream into the egg yolk cream. Stir constantly with a spoon or whisk until both masses are well combined.
5. Stir the whiskey and the orange peel into the chocolate mixture. Now place the bowl in a bath of cold water to cool the mixture down quickly.
6. Whip the cream in a separate, clean bowl with the mixer until stiff peaks form. Remove the bowl from the cold water when the chocolate mixture has cooled down.
7. Whip the egg whites in a third, grease-free bowl until stiff. Make sure there are no egg yolk residues in the egg whites.
8. Gently fold the whipped cream under the cooled chocolate mixture using a spoon or spatula. Mix only as long as it is evenly distributed.
9. Now gently fold the whipped egg whites under the cream as well. Make sure not to lose the air in the egg whites by only lifting gently from bottom to top.
10. Distribute the finished mousse into small glasses or bowls. Place the containers in the refrigerator for about 3 hours to allow the mousse to set.
11. Take the glasses out of the refrigerator shortly before serving. Dust the mousse with some cocoa powder and decorate it with chocolate shavings.

Nutrition per serving

kcal: 452
Protein: 9 g · Fett/Fat: 31 g · Carbs: 32 g