White Mousse in Chocolate Egg Shell

Ingredients

• 400 g dark bitter chocolate
• 125 g whipping cream
• 200 g Low-fat quark
• 40 g coconut blossom sugar (2 tbsp)
• 4 tbsp shredded coconut
• 100 g mango flesh
• 0.5 lemon

Instructions

1. 1.

   Cut the dark bitter chocolate into pieces, place in a bowl and melt over a hot water bath. Let the chocolate cool slightly. Inflate balloons to about 8 cm diameter and tie them off. Wipe with a damp cloth and pat dry. Place about 1 tbsp of chocolate on each of four dessert plates as a base. Allow to set briefly. While rotating, dip the balloons into the remaining chocolate until they are about two-thirds submerged and place each balloon onto a chocolate base. Hold firmly until the chocolate hardens and the balloon no longer tips over. Let the chocolate fully set.

2. 2.

   Whip the cream stiffly. In a bowl, mix the quark with coconut blossom sugar using an electric hand mixer until creamy. Fold in shredded coconut and whipped cream.

3. 3.

   Using scissors, cut off the top of each balloon, let air escape, and carefully remove the balloons from the chocolate shells. Fill the shells with the mousse.

4. 4.

   Cut mango into large pieces and puree finely. Squeeze lemon juice and season the mango puree with it. Spoon the puree as a “yolk” onto the mousse.