Chocolate mousse with Rocher aux Amandes
Preparation in 15 minutes
Ingredients
Serves 6
100g dark chocolate (80 to 100% cocoa)
75ml mild olive oil
100g icing sugar
3 egg yolks
3 egg whites
40g Kambly Rocher aux Amandes, finely chopped
6 Kambly Rocher aux Amandes to decorate
Preparation
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Melt the chocolate over a bain marie.
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Gradually stir the olive oil into the liquid chocolate and leave to cool to room temperature.
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Beat the egg yolks with half of the sugar until fluffy.
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Beat the egg whites with the rest of the sugar until they form stiff peaks.
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Stir the finely chopped Rocher aux Amandes together with the egg yolks and the chocolate mixture.
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Carefully fold the egg whites into the liquid chocolate mixture.
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Pour into six small glasses and place in the fridge for 20 minutes. Serve with Rocher aux Amandes and cream.