Ingredients for 4 persons:
- 2 leaves of white gelatine
- 2 bars of white chocolate (each 100 g)
- 2 tbsp. brandy
- 2 eggs
- 500 ml cream
- 50 g dark chocolate
Preparation:
- Soak the gelatine in cold water. Melt the white chocolate over a bath of warm water. Dissolve the gelatine while still dripping wet in the melted chocolate, blend in the brandy.
- Whip the eggs until foamy over a bath of warm water, remove from the heat and stir until cold and then blend into the chocolate mixture. Allow the mixture to cool.
- Beat the cream until stiff and then blend in with the chocolate and egg mixture. Allow the mousse to cool in the refrigerator for a number of hours (or overnight). Coarsely grate the dark chocolate and use to garnish the mousse before serving.
