Recipe Ingredients (Serves 4)

Mousse

• 2 eggs
• 3 yolks
• 300g dark chocolate (Amedei Toscano Black 66% dark chocolate 250g block)
• Dark Rum
• 300g whipped cream

Method

• Beat the eggs, the yolks and the dark chocolate ‘bain-marie’ adding the rum.
• Let cool and then add the whipped cream.
• Fill the shapes with the mixture and put in the fridge for at least two hours.

Presentation

• 120g dark chocolate for the covering
• 25g cocoa butter
• 50g milk chocolate (Amedei Toscano Brown 50g chocolate bar)
• 50g white chocolate (Amedei Toscano Bianco 50g chocolate bar)
• pistachios
• 30g raspberry sauce

Melt the chocolate for the covering together with the cocoa butter and put in a sprayer. Take the mousee out of the shapes and cover by spraying the chocolate evenly. Put the mousse in the center of the dish and decorate with the milk chocolate, white chocolate, pistachios and raspberry sauce.

Recipe by Heinz Beck

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