Can I make the chocolate mousse in advance and store it?

Name: Valentine chocolate mousse
Cook time: 40 min
Total time: 40 min
Ingredients: 200 g cold whipped cream; 100 g dark chocolate (min. 70%); 2 egg yolks; 50 g sugar; 50 ml water; 2 tbsp brown sugar; 1 handful of roasted hazelnuts; a splash of olive oil; fleur de sel; 2 fresh passion fruits; 1 tbsp sour cream; a few sprigs of liquorice plant or lemon balm

Yes, you can make the chocolate mousse in advance and store it in the refrigerator. Make sure to cover it well to prevent unwanted flavors or odors from getting in. However, it tastes best if eaten within 24-48 hours after preparation.

Valentine chocolate mousse

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40min

Love is all you need. And with some chocolate on top, you drive me completely nuts!

Ingredients

What do you need?

Quantity:

Ingredients chocolate mousse
200 g cold whipped cream
100 g dark chocolate (min. 70%)
2 egg yolks
50 g sugar
50 ml water
2 tbsp brown sugar
1 handful of roasted hazelnuts

For the finishing touches
a splash of olive oil
fleur de sel
2 fresh passion fruits
1 tbsp sour cream
a few sprigs of liquorice plant or lemon balm

200 g cold whipped cream
100 g dark chocolate (min. 70%)
2 egg yolks
50 g sugar
50 ml water
2 tbsp brown sugar
1 handful of roasted hazelnuts

a splash of olive oil
fleur de sel
2 fresh passion fruits
1 tbsp sour cream
a few sprigs of liquorice plant or lemon balm

Preparation method

How do you make this?

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Preparation method for chocolate mousse

Whip the cream until half stiff and place in the refrigerator.
Melt the chocolate in a bain-marie.
Boil water together with sugar for 3 minutes until you get a syrup.
Separate the egg yolks from the egg whites. Whisk the egg yolks.
Pour the syrup in a thin stream onto the whipped egg yolks and whisk until the mixture is cold and pale.
Add the melted chocolate to this and stir.
Fold in half of the whipped cream.
Pour this mixture into the cold bowl with the rest of the whipped cream.
Mix well together.
Scoop the chocolate mousse onto a plate and store in the refrigerator.

Preparation method for caramelized nuts

Melt the cane sugar in a non-stick pan or cast iron pot without stirring.
Mix in the nuts.
Pour out onto a marble slab or baking sheet and let the nuts cool. Try not to taste! They are super hot, burn baby burn.

Finishing touches

Coarsely chop the cooled hazelnuts.
Put 1 tablespoon of sour cream in a bowl.
Scoop the passion fruit into it and mix with the sour cream.
Decorate the chocolate mousse with nuts, passion fruit cream, sprigs of lemon balm, fleur de sel, and olive oil.
Enjoy immediately!