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Use of the beater
whiPPeD cream
Cream
Sugar
DieT cream
1/8 l of low-fat long-life milk
(grease below 1.5%)
Sweetener or sugar
chocoLaTe mousse
150 g of dark chocolate
approx. 50 mls. of strong coffee (Mo-
cha)
3 fresh egg yolks
20 g of vanilla sugar
100 g of cream
3 egg whites
4 tbs. of sugar
30
Fill the fresh and cold cream into a high, narrow, and dry jug.
Put the beater on the ESGE-Zauberstab
cream. Switch the blender on. During the operation move the
beater very slowly up and down in an inclined angle. Repeat
this procedure. Work partially directly below the surface. Due
to the inclined position of the beater, air is beaten into the
cream with each rotation. Please do not beat too quickly. After
some moments you will get a whipped cream with small pores,
which will keep long time. Now add the sugar. After having
switched off the appliance, shake it slightly on your hand to
remove all cream rests from the beater.
Put the semi-frozen milk into a jug. Put the handblender with
the beater into the jug and let it work for some moments on the
bottom of the jug. Then move it slowly upwards. Repeat this
procedure until the milk is whipped. Add sugar or sweetener.
Serve immediately as the milk will become liquid after a short
time.
Only use low-fat milk, you may add a pinch of salt or some
drops of lemon juice to have the milk be whipped more rapidly.
Place a pot in a hot water quench, break the chocolate into
pieces and put the pieces into the pot. Dissolve the chocolate
slowly and add the coffee.
Beat the egg yolks and the vanilla sugar until the sugar is
completely dissolved and stir into the chocolate while the
mixture is still warm.
Whip the cream using the beater and carefully fold into the
chocolate-egg mixture. Whip the egg whites and the sugar
using the beater and also fold into the mixture.
Fill a bowl or four dessert glasses with the mousse, cover and
cool in the refrigerator for min. 6 hours and serve immediately
afterwards.
TIP: Fill dessert glasses with mousse using a piping bag. The
taste of the chocolate mousse may be easily varied without
changing its fine texture by adding rum, cognac or kirsch.
and hold it into the
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