Mini chef
Utensils
For 4 glasses, each approx. 250 ml
Apron
baking paper
Bowl
Pan
Rubber spatula
Tablespoon
Timer
Whisk
Kitchen scales
Cling film
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Chocolate
Break the chocolate into pieces and place in a thin-sided bowl. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth.
Mousse
Place the egg yolks and maple syrup in a second bowl and whisk together.
Add the melted chocolate and mix well. Place the egg whites and salt in a bowl, whisk until stiff. Fold the egg whites into the mixture. Whip the cream until fluffy, carefully fold it into the mixture using a rubber spatula, divide into glasses, cover and chill for about 3 hrs.
Almonds
Place the almonds and maple syrup in a pan and heat, stirring, until hot. Spread the almonds on a sheet of baking paper, leave to cool. Roughly chop the almonds, sprinkle them over the mousse, serve.
| Note: | Enjoy the mousse on the day it is prepared and do not store any leftovers, as the mousse contains raw eggs. |
|---|
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