Mozart Chocolate Liqueur Mousse with liqueur-whipped cream – pure chocolate, yet light and fluffy, topped with a blend of whipped cream and Mozart White Chocolate Vanilla Cream.
Pour chocolate, water, butter, hazelnut cream and Mozart Chocolate Liqueur into a small bowl. Melt slowly on low heat and stir. Separate eggs, whisk the egg whites until stiff, and set both aside. In a larger bowl in which all ingredients fit, whisk the egg yolks together with the sugar until foamy. Slowly pour in the chocolate butter mixture and stir together. Carefully fold in the egg whites until you have attained a smooth, but still light and fluffy, mass. Pour into glasses (maximum ¾ full), refrigerate for 2-3 hours and allow the mixture to set.
Before serving, whisk the heavy cream until almost stiff, then stir in the powdered sugar and Mozart White Chocolate Vanilla Cream and complete whisking until stiff. Spread 2 tablespoons each on the mousse and sprinkle with cocoa powder or decorate with a dash of Mozart Dark Chocolate Cream Liqueur upon preference.
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