Recipe Chocolate mousse with nougat
Chocolate mousse with nougat recipe that belongs to a group of special recipes to prepare for celebrations and special days, especially Christmas celebrations.
This chocolate mousse with nougat is delicious, perfect for rounding off a special Christmas menu and leaving everyone at home with a happy smile on their face. Don't think twice about your Christmas dessert and prepare this mousse easily and in no time at all, you're sure to hit the spot.
We have used crunchy chopped almonds for decoration, but you can choose whatever you like.
This chocolate mousse with nougat is easy to prepare and is perfect for chocolate fans, as it has a very powerful flavour and its texture is a real delight.
We mount the whisk attachment (butterfly) on our Küken robot.
Add the whites of the two eggs, reserving the yolks.
Beat until stiff peaks for 2 minutes on speed 5.
Add eight drops of lemon juice and a pinch of salt.
Beat until stiff peaks for 2 minutes on speed 5.
Remove the egg whites to stiff peaks and set aside.
Replace the whisk attachment with the stirring attachment.
Add 100ml of cream.
Cook for 2 minutes at 80ºC and speed 1.
Add 100g of chopped dark chocolate.
Cook for 2 minutes at 120ºC and speed 2.
We replace the extraction accessory with the blade accessory.
Add 250g of chopped nougat, the two egg yolks and 150ml of cream.
We grind for 20 seconds at speed 6.
With the help of the spatula, remove all the contents of the glass and transfer them to a large bowl. Add the stiffly beaten egg whites and mix everything together, stirring very slowly to prevent the egg whites from stiffening too much.
Place the mousse in a piping bag and leave to cool for at least one hour in the fridge.
Once cooled, serve in glasses or small cups and decorate with crunchy topping.
Our chocolate mousse with nougat is ready!
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Ingredients
Directions
We mount the whisk attachment (butterfly) on our Küken robot.
Add the whites of the two eggs, reserving the yolks.
Beat until stiff peaks for 2 minutes on speed 5.
Add eight drops of lemon juice and a pinch of salt.
Beat until stiff peaks for 2 minutes on speed 5.
Remove the egg whites to stiff peaks and set aside.
Replace the whisk attachment with the stirring attachment.
Add 100ml of cream.
Cook for 2 minutes at 80ºC and speed 1.
Add 100g of chopped dark chocolate.
Cook for 2 minutes at 120ºC and speed 2.
We replace the extraction accessory with the blade accessory.
Add 250g of chopped nougat, the two egg yolks and 150ml of cream.
We grind for 20 seconds at speed 6.
With the help of the spatula, remove all the contents of the glass and transfer them to a large bowl. Add the stiffly beaten egg whites and mix everything together, stirring very slowly to prevent the egg whites from stiffening too much.
Place the mousse in a piping bag and leave to cool for at least one hour in the fridge.
Once cooled, serve in glasses or small cups and decorate with crunchy topping.