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Chocolate crème with physalis
35 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 541
  • Fat about 38g
  • Carbohydrates about 37g
  • Protein about 10g
This is needed
This is needed for 4 people
Mousse
  • 0.5 vanilla pod, cut open lengthways, seeds scraped out
  • 4 tbsp sugar
  • 1.5 dl single cream
  • 3 tbsp cocoa powder
  • 2 fresh egg yolks
  • 50 g dark chocolate (64% cocoa), finely chopped
  • 1 pinch salt
  • 1.5 dl single cream
  • 2 tbsp sugar
  • 2 fresh egg white
Decorate
  • 0.5 bag white cake icing (approx. 60 g), melted
  • 2 tbsp chopped pistachios
  • 12 physalis
Tools
  • For 4 bowls, approx. 200 ml each
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And that's how it's done
And that's how it's done
Mousse
In a pan, whisk the cream and all the other ingredients up to and including the egg yolks, bring to just below the boil on a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat. Stir in the chocolate, melt, pour the crème through a sieve into a bowl, leave to cool.
Stir the crème until smooth. Beat the cream with the sugar until stiff. Beat the egg whites with the salt until stiff, carefully fold into the crème with the whipped cream, place in the bowls. Cover and refrigerate for approx. 1 hr.
Decorate
Put the glaze in a small bowl. Dip the physalis up to half way into the glaze, allow the excess to drip off, allow to dry on baking paper. Serve the chocolate crème with the physalis, scatter over the pistachios.