Recipe tips from South Tyrol
The Hotel Martinerhof with its restaurant in the Val Passiria recommends…
White chocolate mousse
For 4 people
Ingredients:
- 150g white chocolate (couverture)
- 200ml cream
- 2 egg yolks
- 1tbsp cherry liquor
Preparation:
- Roughly chop up the chocolate, place it in a steal dish and let it slowly melt in a warm water bed and stir until smooth with a wooden spoon.
- The chocolate should have a temperature of 35 degrees (it should feel tepid if you put it to your lips).
- Beat the cream until stiff.
- Mix the egg yolk, cherry liquor and melted chocolate with a whisk and fold in the whipped cream with a rubber spatula. Cover and leave to cool.
Tips and recommendations:
- In lieu of raw egg yolk, you can also use pasteurised egg yolk.
- If you have a microwave, use it to melt the chocolate.
- You can also refine the chocolate moose with other liquors such as Crème de cacao or Grand Marnier.
- We recommend different fruit sauces to accompany your mousse.
- You can put the mousse in glasses or moulds or scoop it out with a spoon.
