Let's try an unexpected pairing with an intense chocolate mousse and Eterna II, our sparkling, alcohol-free blend made with yerba mate and verbena. The liveliness of the drink brings a surprising freshness that contrasts delicately with the richness of the chocolate.
Ingredients (6 people)
> For the mousse
- 50g of caster sugar
- 3cl of water
- 1 egg white
- 3 egg yolks
- 150g of dark chocolate (70%)
- 20cl of liquid cream
> For the topping:
Almond crunch:
- 100g of almonds
- 50g of butter
- 50g of sugar
- 50g of flour
- 250g of seasonal fruits
1 - In a saucepan, heat the sugar and water to obtain a light caramel.
2 - Beat the egg white and yolks in a bowl, then pour everything into the caramel. Whisk the mixture until it cools down.
3 - Melt the chocolate in a bain-marie. Add the liquid cream, whisk, and fold this ganache into the egg mixture.
4 - For the almond crisp: set aside half of the almonds and mix the rest with the flour, sugar, and butter. Spread the mixture on a baking sheet and bake at 170°C for 30 minutes. Crush the remaining almonds and mix into the crisp.
5 - Divide the mousse into glasses or small serving bowls. Refrigerate for 3 to 4 hours. Before serving, garnish with the almond crumble and fresh fruit.
6 - Serve with a glass of chilled Eterna II.
