Hot chocolate mousse and liquorice meringue
Something different: this chocolate mousse is served hot, turning it into a comforting and extremely indulgent dessert. The meringue flavoured with liquorice adds a spicy note, complementing the warm and spicy flavour notes that can be found naturally in the chocolate.
- Level:
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Medium
- Makes:
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Recipe for 20 people
Warm chocolate mousse
Ingredients: Warm chocolate mousse
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300 gegg white
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200 gcream
Preparation: Warm chocolate mousse
Boil the cream and pour it onto the chocolate.
Blend the egg whites in. Pour into a siphon bottle and place 2 pressure cartridges in. Keep the siphon warm in the bain-marie.
Liquorice meringue
Ingredients: Liquorice meringue
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3 gmethyl cellulose
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30 gliquorice paste
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20 gsugar
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220 gwater
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15 gmaltodextrine
Preparation: Liquorice meringue
Add together and mix well. Allow to stand one night in the refrigerator at 3°C to hydrate. The next day whip the content up with a mixer with a planetary blade and spread out (1 cm thick). Dry for a few hours at 40°C in the oven and keep in a closed box with silica gel.
Finishing and presentation
Serve in a deep plate and use a dried astralagus root as a spoon.
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