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The MEISSEN Cookbook: Chocolate Mousse
#Chocolatelove
#Chocolatelove
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Experience light and airy "chocolate love" with our home recipe from the MEISSEN cookbook and treat friends and family to a very special dessert treat. The sweet family recipe comes from our Head of Marketing Conny Abbé, who's passion for storytelling led her to her profession and ultimately to MEISSEN. A place truly filled with stories, which she tracks down, translates into the present day, and in doing so, always further develops and reinterprets the MEISSEN brand. Her inspiration and impulse is the extraordinary creativity that can be felt throughout the manufactory.
Recipe for 4 servings:
1. Whip the cream and place in the fridge.
2. Melt the chocolate in a bain-marie. Whisk together the egg, egg yolk, sugar, salt and rum in a bain-marie until fluffy and doubled in volume. Do not let the bowl get too hot; otherwise, the eggs will curdle. Now stir the melted chocolate into the beaten egg mixture. Lastly, fold in the cream in three portions.
“Eating is a need, enjoying is an art.”
François VI Duc de La Rochefoucauld
François VI Duc de La Rochefoucauld
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3. Cut the mango and pineapple into small pieces. Marinate with passion fruit pulp, lime juice and a little honey and serve alongside the chocolate mousse.
Ingredients:
130g DARK CHOCOLATE
200g CREAM
1 EGG
1 EGG YOLK
20g SUGAR
15g RUM (CANE LIQUOR)
1 PINCH OF SALT
1/2 MANGO
1/4 PINEAPPLE
2 PASSIONFRUITS
1 LIME
HONEY
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