Elevate the classic chocolate mousse with the rich, creamy caramel notes of Amarula liqueur. This indulgent dessert, perfected over years of fine dining experimentation, serves 4 to 6.
Ingredients
For 4 to 6 people
* 500 g chocolate (milk or dark for extra depth)
* Egg whites from 5 eggs
* 200 g sugar
* 125 g gelatin
* 500 ml Amarula
* 1 liter whipping cream
Preparation
– Soak the gelatin in cold water and melt the chocolate in a bain-marie.
– Gently heat the Amarula and dissolve the gelatin into it.
– Whip the cream to soft peaks and beat the egg whites to stiff peaks with the sugar.
– Stir the Amarula-gelatin mixture into the melted chocolate. Fold in the whipped cream gently, then incorporate the egg whites.
– Divide the mousse into elegant glasses or molds and chill in the fridge until set. Garnish with fresh berries or chocolate curls for a professional finish.
