With our chocolate bianco and the new Histafix for sweet dessert you can conjure up this delicious dessert.
Ingredients (for 6 portions):
- 4 eggs (or 3-4 quail eggs per chicken egg)
- 200g Schoklotta Bianco
- 120 g soft butter
- 200 g of cream
- 4 TL Histafix for sweet dessert
Preparation:
- Chop the chocolotta Bianco Klein and melt in a water bath.
- As long as the chocolate melts, the eggs can already be separated.
- Then the egg whites are beaten stiff. Be sure to make sure that your bowl or kitchen machine is fat -free.
- After that, the cream is beaten stiff, which works best when it is cold.
- Now the chocolate should have melted. After it has cooled a little, the soft butter and the egg yolk are mixed.
- In the last step, the whipped cream, the egg whites and that are carefully Histafix for sweet dessert infiltrated. To be very careful here, so that as little air as possible escapes and the mousse becomes nice and airy.
- Cool for at least an hour and then portion.
Our recipe teacher Katty wishes you a good appetite. 💚
