Chocolate Layer Dessert

Ingredients

• 150 g dark chocolate
• 1 small strong espresso
• 3 eggs
• 30 g vanilla sugar
• 125 g chilled whipped cream
• 2 tbsp sugar
• 150 g white couverture chocolate
• 5 egg whites
• 2 tbsp sugar
• 125 ml whipped cream
• 30 g vanilla sugar
• 250 ml milk
• 0.5 Vanilla bean
• 3 egg yolks
• 50 g sugar
• 1 tbsp (15 g) flour
• 1 pinch salt
• 100 g whipped cream
• 20 g chopped pistachios
• cocoa powder

Instructions

1. 1.

   Slice the vanilla bean lengthwise, scrape out the seeds and stir them with the bean into the milk and bring to a boil.

2. 2.

   Beat the egg yolks with sugar in a bowl until creamy, then fold in the flour.

3. 3.

   Stir the boiling milk into the yolk mixture, pour everything back into the pot, remove the bean, and simmer over low heat while constantly whisking until it thickens.

4. 4.

   Strain the vanilla custard through a sieve, let cool, dust the surface lightly with sugar to prevent skin from forming.

5. 5.

   For the dark mousse, roughly chop chocolate and melt it together with espresso in a double boiler. Remove from heat.

6. 6.

   Separate eggs; beat yolks with vanilla sugar until fluffy and sugar dissolves.

7. 7.

   Whip chilled cream stiffly.

8. 8.

   Beat egg whites with sugar into stiff peaks.

9. 9.

   Fold the yolk mixture into the chocolate, then fold in the whipped cream quickly before it sets.

10. 10.

    Gently fold in the meringue.

11. 11.

    For the light mousse, melt chopped couverture in a double boiler.

12. 12.

    Beat egg whites with sugar and vanilla sugar until stiff.

13. 13.

    Whip cream stiffly.

14. 14.

    Stir melted couverture into the cream, then fold in the meringue.

15. 15.

    Layer the dark mousse, vanilla custard, and light mousse alternately into dessert glasses, cover, and refrigerate for at least 3 hours.

16. 16.

    Just before serving, pipe a little whipped cream on top, sprinkle with pistachios and dust with cocoa powder.