Mousse au Chocolat

                      Mousse au Chocolat

This is a classic french dessert. But it is very popular in Germany. I tried it for the first time to 
make it by myself and it wasn't as difficult as I thought it would be. I tried the white chocolate 
version but you can also use dark chocolate with no issue. 

This is what you need:

- 150 gr. of white (or dark) chocolate drops

- 3 medium sized eggs

- 1 pinch salt

- 3 pieces of Gelantine (or a half bag of powder) 

- 40 gr Sugar

- 14 gr. Vanilla Sugar (or just add 14 more gr sugar and add 1/2 TSP Vanilla Extract)

- 2 TBSP Rum (or 1/2 TSP Rum Extract)

- 200 ml Heavy Whipping cream

- Cinnamon (for the white version) optional

This is how you do it:

If you have Gelantine letters, soak them for 10 min in cold water. If you have the powder Gelantine, do as the package says) 

Melt the chocolate in a hot water bath. Simply add the chocolate drops in a metal bowl and place this bowl in a bit bigger pot full with hot water. So the Chocolate can melt slowly. 

Seperate the egg whites from the egg yolks. Whisk the egg yolks with the Sugar and the  Vanilla Sugar until its smooth and color changes to a light yellow. 

Now add the melted chocolate and the Rum to the egg mixture (Rum only in the white chocolate version). Mix it well.

Melt the Gelantine in a small pot on low heat. Then add it to the chocolate mixture and mix well. 

In 2 seperate bowls, whisk the egg white with the pinch of salt until stiff peaks. Whisk the heavy cream until you have whipping cream.

Slowly add the whipping cream into the chocolate mixture. Do it in 2 patches. Repeat the same with the stiff egg white. Be careful not to over whisk this. You want the air bubbles.

Fill the mixture in a bowl and place it in the fridge for a min. of 3 hrs.. There it will set. Don't peak, I know its hard. 

To serve, take 1 or 2 TBSP and form little boats. Enjoy

Guten Appetit