Dark and White Chocolate Mousse with Griottines

Name: Dark and White Chocolate Mousse with Griottines
Prep time: 60 min
Cook time: 750 min
Total time: 810 min
Yield: 6 Portionen
Ingredients: 150 g Dark chocolate; 100 g White chocolate; 110 g Bitter cocoa; 160 g Icing sugar; 6 piece Egg(s); 150 g Butter; 40 cl Liquid cream; 20 l Eau de vie

Cake

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Cook Time

13 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This recipe for Dark and White Chocolate Mousse with Griottines is a real treat for chocolate lovers! The combination of dark and white chocolate, refined with a touch of cherry liqueur and fruity Griottines, makes this dessert something special. I like to make this mousse for festive occasions like Christmas or birthdays, as it can be prepared well in advance and is always an eye-catcher. The preparation takes some time and patience, but the result is worth every effort. The mousse is creamy, airy and simply irresistible! An absolute highlight for any occasion.

Ingredients (8 ingredients)

150 g Dark chocolate
100 g White chocolate
110 g Bitter cocoa
160 g Icing sugar
6 piece Egg(s)
150 g Butter
40 cl Liquid cream
20 l Eau de vie

Preparation (11 steps)

Melt chocolate and cocoa

Thermomix® Setting

5 min/122°F/Speed 2 50

Put 100 g dark chocolate in pieces and 50 g cocoa in the mixing bowl and melt for 5 min./50°C/speed 2.

300

Stir in egg yolks and butter

Thermomix® Setting

20 sec/Speed 4

Remove the melted chocolate-cocoa mix from the mixing bowl and set aside. Put 6 egg yolks and 150 g cold butter in pieces in the mixing bowl and stir for 20 sec./speed 4.

Melt white chocolate

Thermomix® Setting

2 min/122°F/Speed 2 50

Put 100 g white chocolate in pieces in the mixing bowl. Add 40 ml hot cream (previously heated in a pot) and stir for 2 min./50°C/speed 2 until the mixture is smooth.

120

Prepare cream and egg white

Thermomix® Setting

3 min/Speed 3.5

Put 150 ml cream in the mixing bowl and whisk with the butterfly for 2 min./speed 3.5 until stiff. Transfer and set aside. Clean the mixing bowl. Put 6 egg whites and 30 g icing sugar in the mixing bowl and whisk with the butterfly for 3 min./speed 3.5 until stiff. Carefully fold the whipped cream into the egg white.

180

Mix mousse

Fold 2/3 of the egg white-cream mixture into the dark chocolate cream. Fold the remaining 1/3 into the white chocolate cream and add 10 drained Griottines.

Layer mousse

Place a baking ring on a plate and fill to 3/4 with the dark chocolate mousse. Smooth the surface and place in the freezer for 30 minutes.

Finish mousse

Place the white chocolate mousse with the Griottines on top of the dark chocolate mousse and smooth. Refrigerate for 12 hours.

Prepare icing

Thermomix® Setting

8 min/212°F/Speed 2 100

Put 150 ml cream, 120 g icing sugar and 120 ml water in the mixing bowl and bring to the boil for 8 min./100°C/speed 2.

480

Finish icing

Remove the mixing bowl from the Thermomix and remove from the hob. Add the remaining cocoa and the remaining chopped dark chocolate. Stir until everything is melted and smooth. Allow to cool.