Chocolate Mousse with Iceberries

Ingredients

• 200 g red currants
• 150 g dark bittersweet chocolate (70% cocoa)
• 1 vanilla pod
• 2 Eggs
• 40 g whole cane sugar
• 80 ml whipping cream
• 2 tsp cocoa powder

Instructions

1. 1.

   Rinse, wash, pat dry the berries and place them in the freezer compartment. Roughly chop the chocolate and melt it over a hot water bath. Remove from heat. Split the vanilla pod lengthwise and scrape out the seeds.

2. 2.

   Separate the eggs. Beat the egg whites with half of the sugar into stiff peaks and set aside cold. Whisk the yolks with the vanilla seeds and remaining sugar over a hot, non-boiling water bath until frothy, until the sugar dissolves.

3. 3.

   Beat the cream to stiff peaks. Add the yolk mixture to the chocolate and fold in with a whisk. Fold the whipped cream onto the chocolate mixture and quickly mix with a whisk before it sets.

4. 4.

   Fold in the egg whites gently. Fill dessert glasses and refrigerate for at least 3 hours. Dust the finished mousse with cocoa powder and serve garnished with frozen berries.