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
