Chocolate mousse with a crunch

Mousse au Chocolat with a Crunch

Have a break – have a KitKat. I prefer to eat the KitKat with a glass of milk. Otherwise it's just somehow too dry for me. I thought to myself that things can't go on like this. I wanted to turn the KitKat into a fluffy chocolate foam. A juicy dessert with a crunch. The result: Mousse au Chocolat with a Crunch – A KitKat Crunch.

TM5 – Serves 6

Ingredients for the puree

  • 4 eggs
  • 100g sugar
  • 200g dark chocolate
  • 100ml cream, at least 30% fat
  • 1 pinch of salt
  •  4 KitKat, chopped

Ingredients for the topping

  • 2 KitKat
  •  Raspberries

Mix It

  • Add sugar to mixing bowl and process into powdered sugar → 10 sec. | Level 10
  • Place powdered sugar in a separate bowl
  • Break the chocolate into pieces, put it in the mixing bowl and chop → 15 sec. | Level 8
  • Add the powdered sugar and cream to the mixing bowl and let the mixture melt → 4 minutes | 50 degrees | Level 2
  • Separate the eggs , put the egg yolks in the mixing bowl (reserve the egg whites) and mix the mixture → 15 seconds | Level 4
  • Add the chopped KitKat and mix → 2 min. | Level 2
  • Pour the mixture into a bowl and wash the mixing bowl thoroughly and dry it
  • Beat egg whites with salt until stiff → butterfly attachment | 5 mins | level 3
  • Carefully fold the beaten egg mixture into the chocolate mixture and stir in
  • Chill in the refrigerator for at least 3 hours

Pimp It

Serve with chopped KitKat and raspberries.