← All recipes

🍰 Chocolate Mousse with Candied Red Beet

680 kcal · 770 min · 4 servings

Chocolate Mousse with Candied Red Beet Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix sugar and 500 milliliters of water in a pot.
  2. 2. Bring the mixture to a boil.
  3. 3. Let the syrup simmer for about 5 minutes until the sugar is completely dissolved.
  4. 4. Remove the pot from the heat and let the syrup cool down to lukewarm.
  5. 5. Wash the red beet thoroughly and brush it clean.
  6. 6. Slice the red beet into thin slices or grate it finely.
  7. 7. Place the slices side by side on a perforated baking sheet or a fine sieve.
  8. 8. Place the baking sheet into a shallow dish.
  9. 9. Pour the cooled syrup evenly over the beet slices.
  10. 10. Let the beet marinate in the syrup for about 12 hours.
  11. 11. Drain the syrup after 12 hours.
  12. 12. Bring the drained syrup back to a boil.
  13. 13. Let the boiled syrup cool down slightly.
  14. 14. Pour the warm syrup over the beet slices again.
  15. 15. Let the beet marinate in the syrup for another 12 hours.
  16. 16. Carefully remove the beet slices from the syrup.
  17. 17. Place the slices on a wire rack to drain.
  18. 18. Let the beet slices dry for 1 to 2 days.
  19. 19. Chop the chocolate roughly.
  20. 20. Melt the chocolate over a bowl of hot water (bain-marie).
  21. 21. Remove the bowl with the chocolate from the heat source.
  22. 22. Soak the gelatin in cold water.
  23. 23. Whip the cream until stiff.
  24. 24. Chill the whipped cream.
  25. 25. Whisk the egg, egg yolk, and vanilla sugar over a bowl of hot water until creamy.
  26. 26. Remove the egg mixture from the heat.
  27. 27. Stir the liquid chocolate into the egg mixture.
  28. 28. Squeeze the soaked gelatin well to remove excess water.
  29. 29. Stir the gelatin into the chocolate-egg mixture.
  30. 30. Place the bowl with the cream into a cold water bath.
  31. 31. Stir the cream in the cold water bath until it has cooled down.
  32. 32. Fold in the cold cream just before the cream begins to set.
  33. 33. Fill the mousse into four small bowls.
  34. 34. Cover the bowls.
  35. 35. Place the mousse in the refrigerator for at least 3 hours.
  36. 36. Wash the strawberries and remove the green tops.
  37. 37. Cut the strawberries into small pieces.
  38. 38. Add the strawberries, sugar, orange juice, and liqueur to a pot.
  39. 39. Bring the mixture to a boil.
  40. 40. Let the sauce simmer for about 10 minutes while stirring.
  41. 41. Pass the sauce through a fine sieve.
  42. 42. Let the sauce cool down.
  43. 43. Drizzle the cooled sauce over the cold mousse.
  44. 44. Garnish the dish with the dried beet slices.
  45. 45. Grate white chocolate over the mousse.
  46. 46. Serve the dessert immediately.

Nutrition per serving