“Flower Power” chocolate mousse
Discover our “Flower Power” chocolate foam recipe, a gourmet creation with edible flowers and 100 % cocoa chocolate.
Preparation and ingredients of “Flower Power” chocolate mousse
- Preparation. 15 minutes.
- Cooking. 5 minutes.
- Refrigeration. From 4 hours to 1 night.
- For 6 people. 250 g of 100 % cocoa chocolate – 6 egg whites, 4 yolks – a few drops of lemon juice – 100 ml of full -bodied coffee – 50 g of full sugar – 3 tbsp. Bombed with dried worries and nasturtiums + some for decoration (available in delicatessen or harvested by you. Otherwise, sprinkle with a pinch of pepper or Espelette pepper).
The “Flower Power” chocolate mousse recipe
- Melt the chocolate With coffee in a double boiler.
- Clarify The eggs (separate the white from the yellow).
- Mount the egg whites. A little before the end, add the sugar and a few drops of lemon juice for better firmness.
- Add the yolks chocolate eggs.
- Incorporate a small ladle of white chocolate to relax the preparation.
- Gently incorporate The rest of the whites with chocolate, using a spatula.
- Add the petals in several times.
- Divide the preparation in individual ramekins or in a bowl. Sprinkle with flower petals.
- Cover and place in the fridge At least 4 hours, ideally up to the next day.
