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SERVINGS
6
INGREDIENTS
PREPARATION (45 Mins.)
1. Chop the chocolate into small pieces and melt in a bowl in a bain-marie.
2. Separate the eggs. Use a hand whisk to whisk the egg whites with a pinch of salt till stiff, gradually sprinkling in 100 g of the sugar. Then whip the whipped cream with a hand whisk till stiff.
3. Beat the egg yolks with 2 tbsp of hot water and the remaining 50 g of sugar in a bowl over a hot bain-marie for around 5 min. till a thickish warm foam forms. Remove the bowl from the bain-marie and stir in the melted chocolate, the Amaretto and the vanilla pulp. Fold in the whipped cream.
4. Finally, carefully fold the whipped egg whites under the chocolate cream and fill either one large or several small STAUB bowls, cover and place in the refrigerator for at least 3-4 hours. To serve, dip a tablespoon in hot water, form the mousse into quenelles. Arrange with some fresh summer berries and freshly whipped cream. Serve.