Chocolate Mousse with Fruit

Ingredients

• 300 g dark chocolate (70%)
• 1 small cup strong espresso
• 20 ml cognac
• 5 eggs
• 3 tbsp vanilla sugar
• 125 g chilled whipping cream
• 50 g sugar
• chocolate shards
• 3 peaches (yellow flesh)
• 40 ml peach liqueur
• cocoa powder (for dusting)
• powdered sugar (for dusting)

Instructions

1. 1.

   Coarsely chop the chocolate and melt it with cognac and espresso in a double boiler. Remove from heat.

2. 2.

   Separate the eggs. Beat the yolks with vanilla sugar over the hot water bath until frothy, until the sugar dissolves.

3. 3.

   Whip the chilled cream to half‑firm peaks.

4. 4.

   Beat the egg whites with sugar into stiff peaks.

5. 5.

   Add the yolk mixture to the chocolate and stir in with a whisk. Spoon the whipped cream onto the chocolate mixture and quickly fold it in with a whisk before the mixture sets.

6. 6.

   Fold in the meringue gently. Transfer to a large bowl, cover tightly with plastic wrap and refrigerate for at least 4 hours.

7. 7.

   Blanch the peaches, peel, halve, pit, and cut into wedges. Sauté them in a pan with peach liqueur, set aside, and let cool.

8. 8.

   Scoop the mousse onto plates using two tablespoons of a large scoop, arrange two on each plate with some fruit, dust with cocoa and powdered sugar, and garnish with chocolate shards before serving.