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Coconut Pudding
Charlotte Russe


Chocolate Mousse

1 tbsp. of Gelatine (12g); 1/2 teacup of hot water (120ml); ¾ tablet of bittersweet chocolate, chipped (150g); 2 separated eggs; 1 teacup of whipping cream from fresh milk (240ml); 8 tbsp. of sugar (120g).


Add Gelatine to the hot water and stir it with a fork till it is completely dissolved. Now melt the chocolate in a double boiler. Add the yolks, the Gelatine and stir well. At the end add the whipped cream and whisk the egg-whites with the sugar until stiff, blending carefully after each addition. Pour the mousse into individual dessert glasses and take it to the fridge for 3 to 4 hours or until it acquired a firm consistency.
Serve decorated with whipped cream, chocolate chips and cherries in preserve.

Yields about: 6 to 8 servings