Have a break - have a KitKat. I prefer to eat the KitKat with a glass of milk. Otherwise it's just too dry for me. It can't go on like this, I thought to myself. I wanted to turn the KitKat into a fluffy chocolate foam. A moist dessert with a crunch. The result: Mousse au Chocolat with a Crunch - A KitKat Crunch.
TM5 - For 6 portions
Ingredients for the mousse
- 4 eggs
- 100g sugar
- 200g dark chocolate
- 100ml cream, min. 30% fat
- 1 pinch of salt
- 4 KitKat, crushed
Ingredients for the topping
- 2 KitKat
- raspberries
Mix It
- Place the sugar in the mixing bowl and process into powdered sugar → 10 sec. | speed 10
- Place the powdered sugar in a separate bowl
- Break the chocolate into pieces, add to the mixing bowl and chop → 15 seconds | speed 8
- Add the powdered sugar and cream to the mixing bowl and melt the mixture → 4 min. | 50 degrees | speed 2
- Separate the eggsadd the egg yolks to the mixing bowl (keep the egg whites) and mix the mixture → 15 seconds | speed 4
- Add the crushed KitKat and mix together → 2 min. | level 2
- Pour the mixture into a bowl and thoroughly wash and dry the mixing bowl
- Beat the egg whites with salt until stiff → butterfly attachment | 5 min. | speed 3
- Carefully fold the beaten egg mixture into the chocolate mixture and stir in
- Chill in the fridge for at least 3 hours
Pimp It
With chopped KitKat and raspberries serve.
