Chocolate crocant mousse
for 4 persons
150 g Lindt 70% dark chocolate
4 tbsp strong coffee
(1 tbsp dark rum)
1 dl Fazer Wiener nougat crush or similar
3 egg yolks
3 egg whites
(If you wish to have the mousse with a more tender taste, you can
add 1 dl whipped cream before egg white whip.)
Break the dark chocolate into such bowl, which you can place into a hot water container. Add coffee and rum, if desired. If you don't use rum, add a teaspoonful of coffee.
Place the bowl into hot water and melt the chocolate.
When the chocolate is melted, put the bowl aside and add the egg
yolks one by one. Mix well before you add the next one. Let the mix
cool down for 15 minutes. Now add nougat crush and finally very
well whipped egg whites. The mix is very liquid, but don't worry,
it will harden when cooling down. Pour the mousse into smaller
dessert dishes, for example into beautiful coffee cups. Put in the
refrigerator to cool down.
The mousse is ready in 2 hours. You can dress it with a little whip cream and sprinkle a little crispy crush on each serving.