Many times we invite friends and family and we found out later on (when they are on their way) that we are out of desserts… here is one who’s quick and looks like you worked hours to make it…
for 8 half of cups:
Ingredients:
| For the Mousee: | Decorations: | |
| 8.5 ounces of whipping cream (250ml) |
Wine glasses (or other) |
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| 1 1/2 yellow (yolk) from fresh eggs |
Milled walnuts |
|
| 3 table spoons of sugar |
Waffle rolls (or other) |
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| 3 table spoons of honey (optional) |
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| 12.3 ounces of bittersweet chocolate (350g) |
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| 2 table spoons of chocolate liquer or brandy |
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| 5.3 ounces of bittersweet chocolate (150g) – can use other chocolates |
Preparations:
1. Mix the whipping cream until it’s almost stable (save it in the fridge)
2. mix the yolk for about 2-3 minutes with the sugar
3. boil the honey in a pan and add it to the yolk mixture (I do it just to avoid eating “live eggs” which are known to possible have some germs)
4. if you did step 3, keep on mixing for about 5 more minutes.
5. now you can melt the chocolate (by microwave or with a pot on top of boiling water) and fold it into the mixture.
6. add the liquer or brandy, and mix it together.
7. add half of the cream we made earlier and fold it together until you get a nice and smooth mixture, go on with the other half and do it again to have smooth mixture.
8. put the mixture into a nice and decorated glasses (I used wine glasses), right to the center and try not to touch the other places in the cups.
9. put the cups into the fridge for about 30 minutes (or 10 minutes in the freezer if you are in a hurry).
10. decorate the cups/mousse.
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