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🍰 White Mousse in Chocolate Egg Shell

430 kcal · 30 min · 4 servings

White Mousse in Chocolate Egg Shell Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the dark chocolate coating into small pieces and place them in a heatproof bowl.
  2. 2. Melt the chocolate over a bowl of hot water until it is liquid.
  3. 3. Let the melted chocolate cool down slightly so it is not too hot for the balloons.
  4. 4. Inflate four balloons to a diameter of about 8 centimeters and tie them off.
  5. 5. Wipe the balloons with a damp cloth and pat them dry so the chocolate adheres better.
  6. 6. Place one tablespoon of the melted chocolate as a base on four dessert plates.
  7. 7. Let the chocolate bases dry for a short moment.
  8. 8. Dip the balloons about two-thirds into the remaining chocolate.
  9. 9. Immediately place each balloon onto one of the prepared chocolate bases.
  10. 10. Hold the balloons in place until the chocolate is hard and the balloon no longer tips over.
  11. 11. Let the chocolate shells harden completely.
  12. 12. Whip the cream until it forms stiff peaks.
  13. 13. Mix the low-fat quark with the coconut blossom sugar until creamy, using a hand mixer if desired.
  14. 14. Gently fold in the coconut flakes and the whipped cream into the quark mixture.
  15. 15. Cut the top end of the balloons with a pair of scissors.
  16. 16. Let the air escape from the balloons.
  17. 17. Carefully pull the balloons out of the hardened chocolate shells.
  18. 18. Fill the mousse into the finished chocolate shells.
  19. 19. Cut the mango into coarse pieces.
  20. 20. Puree the mango pieces until smooth.
  21. 21. Squeeze the lemon and mix the juice with the mango puree.
  22. 22. Place a dollop of the mango puree as the 'yolk' on top of the mousse.

Nutrition per serving