Recipe tips from South Tyrol
The Hotel Martinerhof with its restaurant in the Val Passiria recommends…
Chocolate mousse
For 4 people
Ingredients:
- 120g dark chocolate (couverture)
- 2 egg yolks
- 20g icing sugar
- 1tbsp egg liquor (e.g crème de cacao)
- 200ml cream, beaten
Preparation:
- Roughly chop up the chocolate, place it in a steal dish and let it melt in a warm water bed (about 35 degrees).
- Beat the egg yolks with the icing sugar and the liquor in the warm waterbed, and afterwards whisk immediately over cold water by hand or with an electric whisk.
- Mix the melted chocolate with the egg mixture and immediately fold in the cream.
- Put the mixture into a flat dish, cover with cling film and leave to set for a few hours in the fridge.
Tips and recommendations:
- In lieu of raw egg yolk, you can also use pasteurised egg yolk.
- To serve, immerse a table spoon or ice-cream scoop in hot water and scoop out egg- or half-ball shapes.
- Seasonal fruits are recommended as a garnish: berries, cherries, grapes, bananas, kiwis etc.
