Ingredients for chocolate mousse
- 1 tbsp lemon juice
- pinch of Amanprana Fleur de sel
- two egg whites (or vegan option: 1 sachet of aquafaba)
- the seeds of 1 vanilla pod (or 1 tsp vanilla essence)
- ½ cup of Amanprana choco-hazelnut paste
- ½ cup of dark chocolate
Preparation of chocolate mousse with hazelnut spread
- Take 2 eggs and separate the egg whites into a large mixing bowl.
- Add the lemon juice and salt to the egg whites. Now beat the egg whites until stiff.
- In the meantime, melt the chocolate au bain marie. When the chocolate has melted, let it cool down for a moment.
- Now add the (room temperature) chocolate to the beaten egg whites.
- Next add the vanilla and melted chocolate.
- Mix the egg whites in with the melted chocolate until you have a smooth consistency.
- Scoop the mousse into jars and leave to set in the fridge for at least 3 hours. Garnish the chocolate mousse with a mint leaf.
