1 Break up the chocolate. Melt in the hot bain marie.
2 Use a mixer to beat the eggs, sugar, cognac and coffee powder to a creamy mixture. Stir the chocolate into the creamed egg mixture. Whip the cream until stiff and fold into the chocolate crème mixture. Keep in the refrigerator for a minimum of 3 hours to set.
3 To make the sauce, cut the passion fruits into halves. Remove the pips and the pulp from the skin, and press them through a sieve. Put some of the pips into the sauce for decoration. Sprinkle with the icing sugar.
4 To serve, place the mousse mixture into a piping bag with a smooth nozzle. Pipe into dessert glasses. Pour a little fruit sauce over.
2 Use a mixer to beat the eggs, sugar, cognac and coffee powder to a creamy mixture. Stir the chocolate into the creamed egg mixture. Whip the cream until stiff and fold into the chocolate crème mixture. Keep in the refrigerator for a minimum of 3 hours to set.
3 To make the sauce, cut the passion fruits into halves. Remove the pips and the pulp from the skin, and press them through a sieve. Put some of the pips into the sauce for decoration. Sprinkle with the icing sugar.
4 To serve, place the mousse mixture into a piping bag with a smooth nozzle. Pipe into dessert glasses. Pour a little fruit sauce over.
Information
200 g milk
chocolate with almond
honey nougat
2 eggs
40 g sugar
2 dessert sp. of cognac
1 teasp. instant coffee
powder
2 dl cream
PASSION FRUIT SAUCE:
3 passion fruits
1 teasp. icing sugar
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