|350 g||white couverture chocolate|
|500 ml||heavy cream|
Dornfelder, sweet, 2012
The sweet red wine goes perfectly well with the chocolaty soft feel of this sugar-sweet dessert. Intense fruit aromas gently play on the gums.
Beat eggs and egg yolks with hand mixer until fluffy.
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.
Now whip heavy cream in a standing mixer or with a hand mixer until stiff peaks form.
Now fold the whipped cream carefully into the cold chocolate mixture. Handle gently, so that the mousse remains airy.