6 Eggs (or the equivalent to 6 Eggs in NoEgg or other Egg replacer)
250 grams of dark chocolate
1.2 dl of sugar
2 table spoons of whipping cream
1 vanilla bean
1 tea spoon SP (Sponge Cake Stabilizer)
2 dl creme fraiche
Separate the white from the yolks.
Melt the chocolate in the microwave oven for 1-2 minutes.
Add half the sugar plus the cream and the seeds from the vanilla bean and then set aside.
Whip the eggwhites (or NoEgg replacer) with the SP until you can turn it upside down without the mix falling out of the bowl. Add the rest of the sugar.
Add the Egg Yolks to the melted Chocolate and mix well by hand.
Add the Chocolate mix into the white mix and blend carefully.
Decorate with small flowers and set to cool in the refrigerator.
1/2 cup sugar
3 tablespoons water
400 grams of frozen raspberries
3 bottle hats of Safari Liqueur
How to do:
- Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
- Put the raspberies and the sugar syrup in a blender and puree.
- Strain through a fine mesh sieve to remove the seeds and stir in the liqueur.
- The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.
Serve the Chocolate Mousse with the Raspberry Coulis: