White chocolate, cream, coffee – for many people, that’s all it takes to be completely happy. A Mousse au Chocolat 2.0 from our friend Kevin Kecskes from the Palace Restaurant in Munich.
for 4 persons
- 300g white couverture
- 100g cream, liquid
- 200g cream, whipped
- Coffee powder
- fresh berries
- Chocolate crunch
- Melt the white chocolate coating together with the liquid cream in a bowl in a bain-marie. Take your time and allow the couverture mixture to cool before stirring in 2 teaspoons of coffee powder.
- Now whip the remaining cream until stiff and then fold the cream into the chocolate mixture.
- Pour the mousse into a bowl, small dishes or glasses and chill the dessert overnight in the fridge.
- Enjoy our Mousse au Chocolat 2.0 on its own or as Kevin presents it: with fresh berries and a chocolaty brunch.