Choco-LILAH Mousse

 

  • 250 g Chocolate (min. 64% Cocoa)

  • 3 Eggs

  • 2 tbsp Sucre

  • 150 ml LILAH

  • 250 g Whipped double cream

  1. Beat the egg whites with a pinch of salt until stiff.

  2. In a bowl whisk the egg yolks with the sugar in order to get a clear mass and add LILAH little by little.

  3. Crush the chocolate and melt in a bain-marie. incorporate carefully into the bowl with a spoon. Add the whipped cream and finally the whipped egg whites. Mix gently.

  4. Cover the Mousse with a food film and place in a refrigerator for a minimum of 2 hours.

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