Chocolate Mousse with KO-KO CHOKO Candies
A light and airy dessert made from melted white chocolate, perfect for a festive table or as an impressive finishing touch to dinner.
Ingredients
- White chocolate candies KO-KO CHOKO 200 g
- Heavy cream 35% fat 300 ml
- Milk 100 ml
- Egg 2 pcs
- Sugar 2 tbsp
- Vanilla extract 1 tsp
- Salt 1 pinch
We add only what we sell. The rest is up to you.
Method
- Chop the KO-KO CHOKO candies into small pieces and place in a bowl.
- Heat the milk to 60°C and pour it over the candies, let sit for 2 minutes, then stir well until smooth.
- Cool the chocolate mixture to room temperature, stirring occasionally.
- Whip the heavy cream with sugar until soft peaks form, then add vanilla extract.
- Whip eggs with a pinch of salt until light and fluffy.
- Carefully combine the cooled chocolate mixture with the eggs, then fold in the whipped cream using gentle bottom-to-top motions.
- Distribute the mousse into serving bowls and chill in the refrigerator for at least 2 hours before serving.
