Iced cocoa mousse

Who wants to grab a fork and try the iced cocoa mousse right away? A dessert that tastes delicious and is easy to prepare. Perhaps for Christmas? I made the mousse with a fine cocoa cacao especial no3.

The cocoa is cultivated fairly and sustainably by small farmers in Vietnam and tastes wonderfully chocolaty. When I tried this variety for the first time, I immediately thought of creamy chocolate ice cream. That’s why I came up with this mousse, which is completely chocolate-free and tastes very fruity and chocolaty. It’s best to make double the amount straight away, as having a reserve mousse in the freezer is always a good idea.

Recipe for 4 people

  • Beat the whites of 4 eggs with a pinch of salt until stiff.
  • Stir in 60 g of fine sugar.
  • Fold in 30 g Becks cocoa Edelkakao cacao especial no3.
  • Whip 100 ml cream until stiff and fold in as well.
  • Finely chop 80 g roasted almonds.
  • Line 2 small cake tins or bowls with cling film.
  • Divide the almonds evenly between the two tins.
  • Spread the mousse on top.
  • Cover with cling film and place in the freezer for a few hours or even several days.

Turn the mousse out before serving and decorate with roasted almonds.

Enjoy – and preferably with a large cup of cocoa.

Image and recipe: insta: dukkah.and.greens