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🍽️ Airy Chocolate Mousse with Carambola

478 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Prepare a bain-marie by heating a pot with a little water on the stove.
  2. 2. Break the chocolate into small pieces and place them in a heatproof bowl.
  3. 3. Place the bowl over the hot water, making sure it does not touch the water.
  4. 4. Melt the chocolate carefully while stirring constantly until it is liquid.
  5. 5. Mix the cream with the vanilla sugar in a separate bowl.
  6. 6. Whip the cream with a mixer until it is stiff.
  7. 7. Take a large spoonful of the stiff cream and stir it into the melted chocolate.
  8. 8. Continue stirring until the chocolate mixture is smooth and homogeneous.
  9. 9. Add the rum to the remaining whipped cream.
  10. 10. Gently fold the remaining cream into the chocolate mixture using a spoon.
  11. 11. Fill the finished mousse into small dessert glasses.
  12. 12. Place the glasses in the refrigerator for 1 hour to let the cream set.
  13. 13. Wash the carambola and slice it into thin slices.
  14. 14. Put the sugar and 1 tablespoon of water in a coated pan.
  15. 15. Heat the mixture until the sugar melts and caramelizes to a light brown color.
  16. 16. Turn the carambola slices briefly in the caramel to coat them.
  17. 17. Garnish the cold mousse with the caramelized carambola slices.
  18. 18. Add fresh mint leaves as decoration.
  19. 19. Lightly dust the mousse with powdered sugar.
  20. 20. Finish decorating the dish with chocolate shavings.

Nutrition per serving