Soften gelatin in cold water.
- large bowl
- hand mixer with beaters
Beat eggs and egg yolks with hand mixer until fluffy.
- 350 g white couverture chocolate
- heat proof bowl
- cooking spoon
- cutting board
- small sauce pan
Roughly chop couverture and melt in a double boiler. Then, whisk into the egg mixture until smooth.
Heat the advocaat in a small sauce pan. Add softened gelatin and whisk until it has fully dissolved.
Add the warm advocaat to the chocolate mixture and whisk until well combined. Leave the mixture to chill for approx. 20 min.
- standing mixer or hand mixer with beaters
Now whip heavy cream in a standing mixer or with a hand mixer until stiff peaks form.
- rubber spatula (optional)
Now fold the whipped cream carefully into the cold chocolate mixture. Handle gently, so that the mousse remains airy.
- kitchen towel
- plastic wrap
Fill the mousse into serving dishes and cover well. Chill for at least 1 hour before serving.