- 70-80% chocolate 200g
- Double cream 200g
- Whole milk 200g
- Gelatine x3 sheets
- 50ml of strong liqueur (can be orange, cherry, dark fruits, gin)
- Salt x4g
- 120g egg whites
Boozy bitter chocolate mousse
Ingredients
Method
Bloom gelatine in warm cream and milk. Melt chocolate to 37°C and fold through milk and cream cooling at 22°C and incorporate everything else. Freeze and pacotise( if you don't have a pacojet, set in a container and refrigerate and Roche or scoop).
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